RoomWithABrew
Landlord.
I started doing those kits in bucket fermenter but it was a 30 litre one. I've moved onto using a non pressure fermentasaurus ( plastic conical).
The frothing is minimal maybe one cm at most.
Conical means I don't need to rack out I just drop the yeast out and then can add the other packets as indicated. Ferment seems quicker than 14 days with the Pinot grigio at 21 celsius. Clearing is much quicker takes about 5 days.
Final plus point for the conical is much less waste. Total loss on a 24 litre ferment is about 750ml which is much less than I got with two transfers using bucket and carboy.
The frothing is minimal maybe one cm at most.
Conical means I don't need to rack out I just drop the yeast out and then can add the other packets as indicated. Ferment seems quicker than 14 days with the Pinot grigio at 21 celsius. Clearing is much quicker takes about 5 days.
Final plus point for the conical is much less waste. Total loss on a 24 litre ferment is about 750ml which is much less than I got with two transfers using bucket and carboy.