Hello
I have a question before I get my first brew going. Every other concern I have had has already been addressed sufficiently already (thanks for that!.) Im making a Sac which I hope to infuse with vanilla/ginger at the first or second racking.
So the question: Is it recommended to do the entire fermentation of the must in glass, or can you get away with doing the primary fermentation in plastic and then rack to glass without problems with flavour / oxidation?
Reason I ask is for cleaning purposes. The glass carboys I have are the tear drop shaped ones made in Italy and they look like a bugger to clean. The plastic fermenter on the other hand would make for much easier cleaning when it comes time to rack the must from the lees.
Recommendations would be most appreciated. Thanks
I have a question before I get my first brew going. Every other concern I have had has already been addressed sufficiently already (thanks for that!.) Im making a Sac which I hope to infuse with vanilla/ginger at the first or second racking.
So the question: Is it recommended to do the entire fermentation of the must in glass, or can you get away with doing the primary fermentation in plastic and then rack to glass without problems with flavour / oxidation?
Reason I ask is for cleaning purposes. The glass carboys I have are the tear drop shaped ones made in Italy and they look like a bugger to clean. The plastic fermenter on the other hand would make for much easier cleaning when it comes time to rack the must from the lees.
Recommendations would be most appreciated. Thanks