I have a 6ish (possibly 7?) gallon FG bucket I was sold for primary fermenting 5 gallon batches. I started my first 5 gallon batch of fruit wine today and it became IMMEDIATELY obvious part way in that this container was far to small for 5 gallons of water and 19 lbs of fruit. Duh. I got about 13 quarts of water in with all the fruit and sugar, but my recipe calls for closer to 20. I know a lot of the fruit-wine advice here is to go really heavy on fruit-must volumes to get better mouth feel, so how are you all accommodating these large total volumes?
TLR: how big of a primary fermenter do you use for 5 gallon batches when your fruit volumes are so big?
I'm heading to our local brewing/wine supply store this weekend and I don't want to end up with something that will be inadequate- but overkill isn't necessarily helpful either. Any advice would be very helpful! Thanks!
TLR: how big of a primary fermenter do you use for 5 gallon batches when your fruit volumes are so big?
I'm heading to our local brewing/wine supply store this weekend and I don't want to end up with something that will be inadequate- but overkill isn't necessarily helpful either. Any advice would be very helpful! Thanks!