Primary ferment in carboys ?

[Rocktop]

Hi all, preparing for fall and wondering if anyone primary ferments in carboys for squeezed whites?

txs
RT

 

[Johnd]

I have done it several times, with the carboys in my wine room at 58°F.

 

[Rice_Guy]

yes for country wine where I want to maximize aroma, a day gets basement temp to grow yeast and as @Johnd notes, if I can fit it in a temp controlled fridge it will get 50ish F.

If you look at “Mead Maker” Ken suggests whipping air in with a wand then transferring to a carboy for your primary.

 

[Rocktop]

Ok great advice, thank you.
I assume only filling to 3/4 full for primary ferment?

RT

 

[Rice_Guy]

I would use a sunami as a visual. The CO2 and foam are generated at a constant rate, if you push the liquid into the neck the surface area is decreasing and this forces the depth of foam to increase. So far I have only done a volcano when the liquid is in the last few inches of the neck.

I assume only filling to 3/4 full for primary ferment