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| Introduction | ||
| Hundreds of thousands of Better-Bottle's unique PET carboys have been sold since their introduction in July of 2003. Already widely available in the US, Canada, and the UK and distributed by all the major suppliers of premium wine kits and wholesalers of home winemaking and brewing supplies, Better-Bottle carboys are clearly performing extremely well. |
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| Discussion | ||
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Better-Bottle PET carboys are made of plastic, but they are made of a plastic that is especially well suited for home winemaking and brewing. So, why do rumors that no plastic is acceptable persist here and there? In the first place, many people have experienced failures attempting to use carboys made from types of plastic that are known to be permeable to oxygen and to scalp flavors (see Flavor Scalping). Secondly, the mistaken belief that all plastics are the same is occasionally reinforced by sporadic reports of failures involving Better-Bottle carboys. Making a good wine or beer is an art and results do not always meet expectations, regardless of whether the winemaker or brewer uses a glass carboy or Better-Bottle carboy. Yes, Better-Bottle PET carboys are slightly more permeable than glass; however, it would be a mistake to assume that using a glass carboy will guarantee superior results. The traces of oxygen that penetrate Better-Bottle PET carboys are incredibly difficult to measure and insignificant when compared with the amounts of oxygen diffusing through, or leaking past, air locks (especially liquid-filled air locks), stoppers (especially silicone stoppers), most common types of flexible tubing, and the staves of oak barrels. Moreover, oxygen diffuses into, and reacts with, wine and beer so quickly that removing a closure from a carboy, even briefly, for testing and making adjustments can allow a great deal of oxygen to enter. Wine and beer essentially suck up oxygen. And racking from one open carboy to another open carboy with a siphon, a pretty standard approach when glass carboys are used, will add a great deal of oxygen in an uncontrolled manner. The uncontrolled entry of oxygen is the real problem, because the addition of the right amount of oxygen, depending on the wine or beer, is generally beneficial.1 Using a Better-Bottle fermentation system, even a novice will find it easy to rack or bottle cleanly under conditions that control oxygen exposure (Use the Products tab at the top of page to access How-To Tips). 1 Kelly, M. and Wollan, D. Micro-oxygenation of Wine in Barrels, The Australian & New Zealand Grapegrower & Winemaker 2003, Technical Issue |
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