Thing is Bob, if you are using fruits or anything else that floats in the must, it is necessary to push down that "cap" at least once a day, twice is better. You want to keep those solids moist. it is very difficult to do in a carboy, or even in a gallon jug.
Most will agree to do your primary ferment in a bucket. During the primary, yeast likes that oxegen to grow and multiply.
There is no reason to stir, as far as I know. The yeast will find its own way.
Fermenting in a jug or carboy will sure work, but find a food grade bucket and allow you primary ferment to "grow" in there.
I am using a 5 gallon bucket from a laundry soap, I cleaned the hell out of it and have been using it for 15 or more batches of wine.(no, my wine doesn't taste soapy, so save your comments!) I too have used a carboy during the primay, but if you are using whole fruit, access to push down the cap can be tough.
A regular old fashioned 5 gallon bucket, cleaned and sterilized is all you need.( I would recommend a paint straining bag or nylon stockings to contain the fruit) easier to remove and gives you a head start on the parcticles that would otherwise be suspended in the very wine you want to eventually clear!
BUT! Keep in mind, if you want to transfer to a 5 galon secondary, you will have to have started with more than 5 gallons. Taking into consideration lees and leftover fruit chunks.
I personally, because of limited space have 3 gallon better bottles(carboys). Therefore I can make a 4 gallon batch in my 5 gallon bucket, transfer it to the 3, and have a little left for topping off.
So.. in conclusion, again mixed opinions. Ferment in an open bucket covered with a cheeese cloth, etc. Primary fermentation and secondary fermentation are quite different.
Troy
