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Customer Review
Reviewed in the United States on January 16, 2019
returning to beer/wine making after 25 years. methods have changed. i always did the primary fermentation in an open bucket, then moved to a glass secondary; usually had enough must/wort to save (in fridge or smaller secondary) to top off secondary if/when i racked again. nowadays the primary is a 3/4+ filled carboy. and if you want to rack, the original carboy will have too big a air gap. the videos i've seen show the primary with a big air gap...they they say "it's time to bottle" and they show an carboy with only a 1" air gap. (now i know they racked to a smaller carboy.) I wished this was addressed a little more in detail. gonna try it both ways and see what happens
