White fermentation vessel?

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zadvocate

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I have been reading the way to make wine, regarding white wines and after crushing and pressing the white wine is settled then fermented in a carboy. Is fermenting in a carboy standard? I've never made white wine and this will be my first year making red wine in garbage cans from grapes. I was just wondering if there some reason why white wines had to be fermented in carboy as opposed to a bucket.
 

Johny99

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You can use either. Since whites are more susceptible to oxygen, a carboy or closed vessel is often used with an airlock. If you do, be sure to leave space for foam.
 

NorCal

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I ferment reds open, whites/rose under airlock. For the very reason of oxygen exposure. Not sure if it makes a difference, but I ferment whites/rose as cold and long as possible. Since they all ferment dry, why expose the tannin less, SO2 less wine to oxygen if you don't have to?
 
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