I'm making a Chardonnay wine kit for the first time ever, so bear with me here.
The instructions say to rack the wine from the primary fermenter (which they suggested be a food safe HDPE plastic bucket with a loose fitting lid) into clear glass carboys (with stoppers atop them) after 10 days of primary fermentation.
I'm just curious what the need for glass carboys is for the secondary fermentation/clearing of the wine? Does the secondary fermenter need to be absolutely air-tight as they suggest?
Does it have to do with infection of the wine? Is an open fermentation method not suitable once the wine stops producing a lot of CO2 on it's own? Or are the glass carboys recommended for visually determining the clarity of the wine and thus when you want to bottle?
tl;dr My question is basically "Can I use a lidded plastic bucket for my secondary fermentation/clearing process? Or are glass carboys a necessity for the secondary?"