The difference between a carboy and a demijohn lies primarily in their size and the regions where these terms are commonly used. Let's delve into the details!
Carboy:
– A carboy typically refers to a 5 US gallon (19 L) glass container used for various purposes, such as fermenting and storing liquids, particularly in the context of brewing and winemaking.
– The term “carboy” is often used in North America, and when mentioned without specifying the size, it usually refers to this standard 5-gallon vessel.
– It is worth noting that carboys can also be made of other materials, such as plastic or stainless steel, but the glass ones are most commonly used due to their impermeability and ease of cleaning.
Demijohn:
– On the other hand, a demijohn is typically a larger glass container used for similar purposes, but with a capacity of around 15 US gallons (57 L).
– The term “demijohn” is commonly used in British English and in some other parts of the world, including the Philippines where it is known as “dama juana.”
– In the British context, a demijohn specifically refers to a 1-imperial-gallon (4.5 L) glass brewing vessel, which is smaller than the traditional 15-gallon demijohn.
Key Differences:
1. Size: The most notable difference between a carboy and a demijohn is their size. Carboys are typically 5 US gallons, while demijohns are usually 15 US gallons or 1 imperial gallon in the British context.
2. Terminology: The terms “carboy” and “demijohn” are regionally specific. Carboy is more commonly used in North America, while demijohn is prevalent in British English and some other countries.
3. Brewing Context: In Britain, the term “demijohn” specifically refers to a smaller 1-imperial-gallon glass brewing vessel, whereas a carboy can refer to any size of glass container used in brewing.
Personal Experience:
As a sommelier and brewer, I have used both carboys and demijohns in my craft. The 5-gallon carboy is my go-to vessel for small batch brewing, as it provides ample space for fermentation and is easy to handle. I often use it when experimenting with different beer recipes or making fruit wines at home.
On the other hand, I have come across demijohns during my visits to wineries and breweries in the UK. These larger glass containers are more commonly used for bulk fermentation or long-term aging of wines and spirits. The size allows for larger production quantities and extended maturation periods, which can result in unique flavor profiles.
While both carboys and demijohns serve similar purposes in brewing and winemaking, their differences lie in size, regional terminology, and specific usage in the British context. Whether you choose to use a carboy or a demijohn depends on the scale of your production, personal preference, and availability in your region.