A large globular glass bottle with a narrow neck, typically protected by a frame and used for holding acids or other corrosive liquids.
- Stainless steel containers, and glass bottles and carboys (larger containers) are best.
- Many wines spend considerably more time in wood than the legal minimum and are sometimes aged in 20-l / 5-gal glass carboys, or garrafoes, before bottling.
- Then you transfer the wort to a glass carboy, preferably, although you can use a plastic bucket with a well fitting lid (this is a bad idea but some people do brew this way) and you pitch the yeast.
Mid 18th century: from Persian qarāba 'large glass flagon'.
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