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Primary Fermentation In Carboy Or Demijohn Vs. Open Container


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#1 burky

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Posted 24 September 2008 - 12:45 PM

I will be buying juice from a local winery and am wondering if there
is a disadvantage in doing the primary fermentation in carboys and
demijohns instead of the usual plastic open containers.
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#2 mokadir

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Posted 24 September 2008 - 01:50 PM

It could ?possibly? limit oxygen exposure which is desirable early in the fermentation. Also, it could overflow, making a huge mess. Just make sure there is plenty of headroom for the foam.
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#3 Mike H

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Posted 24 September 2008 - 03:01 PM

Buying juice from a winery has worked well for me in the past. Sauvignon Blanc and Rose blends come out very nicely this way.

Besides the >or< 25% gap in headspace in your carboy to allow for foaming, you need to let the juice settle and rack off the gross lees after the first day or so - just as if you pressed it yourself from fresh grapes. There should still be enough grape material to feed the yeast and ML cultures if you want to use them.

Always double check any TA, brix or ph figures you get from a winery by doing your own testing.

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#4 Luc Volders

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Posted 24 September 2008 - 10:41 PM

No comment tongue.gif


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#5 JLC

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Posted 25 September 2008 - 09:29 AM

that's only funny cause I've done it myself.

personally, I would ferment to almost dry and rack into a carboy, this way you are racking off a good amount of sediment.

#6 mute dog

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Posted 25 September 2008 - 09:43 AM

home brewed beer is generally fermented in a carboy. you get a wide hose and affix it to the top of the carboy and put the other end in another container to catch the overflow

I'd assume this would also work for fermenting wine?
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#7 57dude

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Posted 25 September 2008 - 12:00 PM

Luc is right a picture speaks a thousand words! Mute Dog has it right too just be sure and place your hose end submerged in a bucket of water (sanitzed) as an airlock and catch basin cover it with a cloth to reduce eruption splatter and it should be okay you may lose more wine than you would if placed in a bucket (25%+/- for head space).

#8 red_feet

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Posted 25 September 2008 - 02:14 PM

QUOTE (Luc Volders @ Sep 25 2008, 01:13 AM) <{POST_SNAPBACK}>
No comment tongue.gif



Hmmmm! Looks like someone's carboy is due for a colonoscopy! laugh.gif

If you're fermenting juice, rather than grapes, you could get away with doing it in carboys, leaving a large headspace. I'd rather do it in a covered open container, to allow it to foam at will.

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#9 Wade's Wines

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Posted 25 September 2008 - 07:04 PM

QUOTE (red_feet @ Sep 25 2008, 03:46 PM) <{POST_SNAPBACK}>
Hmmmm! Looks like someone's carboy is due for a colonoscopy! laugh.gif

If you're fermenting juice, rather than grapes, you could get away with doing it in carboys, leaving a large headspace. I'd rather do it in a covered open container, to allow it to foam at will.

Ken wave.gif

Easier to oxygenate with a spoon too! Great picture! I've seen it lots of times...will I never learn?!!!
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