For one thing, glass demijohns are getting costly, and I'd need to get a lot of them, since I rarely make a batch of less than 50 liters at once. I just rack into a spare fermentation bin for secondary. I can't really see any great advantage of a demijohn except, maybe the narrow neck means the oxygen concentration the wine is exposed to fall more rapidly once the airlock is in place.
Other than that, I can't see a reason to go to all the expense, unless food-grade bins are leeching nasties into the wine like regular plastic.
If money were no object, the stuff would touch nothing but glass or wood until it hit the porcelain.
But is there something I'm missing? I like to check my assumptions
Other than that, I can't see a reason to go to all the expense, unless food-grade bins are leeching nasties into the wine like regular plastic.
If money were no object, the stuff would touch nothing but glass or wood until it hit the porcelain.
But is there something I'm missing? I like to check my assumptions