RJ Spagnols Get it to a Carboy?

[Boatboy24]

I'm about four days into primary on my Orange Chocolate Port. Instructions basically say to ferment to dry, then rack to a carboy, add finishing blend and finings and clear. My concern is that I'm fermenting in a 5 gal lowes bucket with the lid on, but not snapped tight. Since I don't have an airlock on the primary, should I consider moving to a carboy after I hit 1.020 or so?

 

[Minnesotamaker]

If it were mine, I would. Another concern is that your lowes bucket isn't likely food grade.

 

[Bartman]

With the sweetness/residual sugar of port, I would expect any slight oxidation would be unnoticeable, at least less noticeable than in a dry red. So you have a little more leeway in leaving it in the primary bucket for longer than you might otherwise. If it was me, I'd wait until I got a first reading of 1.000 and then immediately rack, but 1.020 isn't much different. I'm doubtful that you would have a 'volcano' on your hands, in either case, but that is the main concern.

I'd second MinnesotaMaker's concern about the plastic quality of your Lowe's bucket. It didn't have paint in it before you started fermenting, did it?

 

[ibglowin]

As long as the bucket is the Lowes 5 Gallon Food Grade Bucket you should be fine.

 

[Boatboy24]

Thanks guys! Yes, it is the food grade bucket. No paint in there either.

I'll plan to rack as I'm approaching dry, then let it finish in the carboy.

 

[winemaker_3352]

If it is food grade - then i would let the SG drop some more before racking - probably rack between 1.000 - 1.005.