when to start next batch?

[weepete]

Hi all,

Just a general question as I've already got one batch of rhubarb wine now in a 5g secondary fermenter with an air lock on, fast approaching the two week mark ( it looks like this one will be a slow fermentation). Thing is that leaves me with another 5 gallon primary fermentor free, and I'm keen to get started on a second batch and try to brew a bit faster ( mibbies a tc or similar, not decided what yet). I didn't really get any sediment from my first batch of rhubarb when I racked it.

So when is the best time to start another brew ( bearing in mind I can allways fit an airlock to the primary, but will be left with no more containers for racking)?

 

[Moley]

It sounds to me like you need more fermenters.

Whatever brew volumes you are working with, you always need at least one empty demijohn or carboy of the same volume for racking purposes, or a full one which is ready for bottling and which can be cleared and cleaned in time.

5 litre bottles of mineral water are cheap enough, usually under a quid from any of the major supermarkets. Get a few of those, use the water to start another brew in your primary bucket and keep the bottles and caps for clearing and maturing the rhubarb. The only slight problem is that the ridges on the inside collect sediment, but you just need to give the sides a tap or give them a quarter turn every few days while your wines are clearing.

 

[weepete]

Sound advice, cheers Moley!