- Sep 20, 2010
- Reaction score
Just read a post by SPR and a answer by heaterd. Here's how I transfer from bucket to carbouy, and is it okay to do it this way? I make mostly fruit wine and when the SpGr reaches about 1.010 I put a paint strainer over a 5 gallon bucket and dip about a quart of the hulls and juice out and into the paint strainer and squeeze all the juice out that I can get out and pour that into the carbouy. Usually my bucket is full of hulls and seeds and I see no way of racking it out of the bucket and into the carbouy. Thanks for any help.