Dumb question of the day:
For those that add enhancements to their secondary ferment (fruit, peppers, wood chips, etc) my question is how do you get it out of the carboy? Or do you use a plastic fermenting bucket?
Haven’t done this yet - but I’m planning to - and my concern is getting whatever I add out of that tiny opening (that’s what she said). I realize whatever’s added should be able to get eventually rinsed out, but I was wondering if it’s easier to use a regular plastic fermenting bucket?
That would certainly seem easier, but then there’s that glass vs plastic debate.