Using big mouth carboys

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szap

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I wanted to see what the groups thoughts were on using the big mouth carboy for secondary and aging. I know they will work fine for the primary fermentation, but is there too much head space for further use? Also, do you use carboys with taps or use a siphon?
 
As long as you can fill them and have under airlock/sealed, it shouldn’t matter what size the mouth is. Any long term storage with significant exposure to oxygen is a recipe for spoiled wine.

I tend to vacuum rack the wines in my carboys/HDPE containers, even if they have a tap.
 

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