Thig
Senior Member
- Joined
- Sep 14, 2012
- Messages
- 1,037
- Reaction score
- 227
I was surprised to read in the latest issue of Winemaker Mag they recommend going to a solid bung after fermentation is over, they said usually from 2 to 4 months.
Is a properly maintained air lock still not as good as a solid bung for aging in a carboy.
Is a properly maintained air lock still not as good as a solid bung for aging in a carboy.