The guy at the LHBS recommended to better seal by completely submerging in cool water for 2 full days, rather than using hot water.
Anyone used that method?
Should I stick with Vadai's instructions instead?
The plan is to barrel ferment a Chardonnay from grapes early next week. The silicon bung they have is small so I got a rubber bung.
Am I better off getting a silicone bung instead? I think someone mentioned 8 1/2, correct?
None of the lbhs carry this silicone bung size so trying not to order online just or such a small item.
![ImageUploadedByWine Making1425072391.183165.jpg ImageUploadedByWine Making1425072391.183165.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/18/18304-8024018e2aed41fb351e0d8e1f53f4bd.jpg)
![ImageUploadedByWine Making1425072405.751017.jpg ImageUploadedByWine Making1425072405.751017.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/18/18305-f67bf7e156c78c77152378b1667a25cc.jpg)
Anyone used that method?
Should I stick with Vadai's instructions instead?
The plan is to barrel ferment a Chardonnay from grapes early next week. The silicon bung they have is small so I got a rubber bung.
Am I better off getting a silicone bung instead? I think someone mentioned 8 1/2, correct?
None of the lbhs carry this silicone bung size so trying not to order online just or such a small item.
![ImageUploadedByWine Making1425072391.183165.jpg ImageUploadedByWine Making1425072391.183165.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/18/18304-8024018e2aed41fb351e0d8e1f53f4bd.jpg)
![ImageUploadedByWine Making1425072405.751017.jpg ImageUploadedByWine Making1425072405.751017.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/18/18305-f67bf7e156c78c77152378b1667a25cc.jpg)
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