On what should be an easy decision, I'm stumped.
I would like to have a second fermenter but I am at a loss as to which one, the 7.9 gallons or the 10 gallons?
My history of wine making consists of 6-gallon wine kits or 6-gallon juice buckets fermented one after the other into secondary/aging carboys. I'm running out of Carboys too! At any rate, I would like to make two consecutive ferments at one time and am limited to my single 7.9-gallon fermenter. This will really become an issue in the spring when I will receive my planned 6-gallon Chilean Malbec and 6-gallon Australian Shiraz juices.
The 10 gallon is well, bigger in the event I try to ferment from grapes next year...that'd be nice. Or, if I stick with juice/kits the 7.9 gallon has been sufficient.
Any recommendations on this from the group? 7.9, 10, larger?
Now that I wrote this post out, the 10 gallon makes more sense...but since I wrote all those words, I'm posting it.
I would like to have a second fermenter but I am at a loss as to which one, the 7.9 gallons or the 10 gallons?
My history of wine making consists of 6-gallon wine kits or 6-gallon juice buckets fermented one after the other into secondary/aging carboys. I'm running out of Carboys too! At any rate, I would like to make two consecutive ferments at one time and am limited to my single 7.9-gallon fermenter. This will really become an issue in the spring when I will receive my planned 6-gallon Chilean Malbec and 6-gallon Australian Shiraz juices.
The 10 gallon is well, bigger in the event I try to ferment from grapes next year...that'd be nice. Or, if I stick with juice/kits the 7.9 gallon has been sufficient.
Any recommendations on this from the group? 7.9, 10, larger?
Now that I wrote this post out, the 10 gallon makes more sense...but since I wrote all those words, I'm posting it.