Hi all,
I bought a couple of 1.5-gallon "food grade" plastic containers to use as primaries over a year ago at a kitchen supply store, after having tons of trouble trying to find glass containers with lids that would do the job. They're made of semi-opaque plastic. My first few batches of wine in them went fine, but when I made dandelion wine in May, one of the batches developed a sort of "plastic" aroma after 4-5 days in the primary. I've transferred it to a secondary and it still has a vague "plastic" taste over a month later, but I'll see how it turns out.
I tried again with a batch of blueberry wine yesterday, and after a few hours of fermentation I swear I could sense that "plasticy" aroma again, so I hunted around the house for ANYTHING I could use as a primary, and settled on a giant glazed earthenware cookie jar. The other option would have been the 2-gallon stainless steel pot I used to boil the water in the first place.
I'm puzzled as to why this is happening -- there's also the off chance, I suppose, that it might have something to do with the jelly bags I'm using to ease the racking process?? Maybe the water is hot enough to "cook" the containers (this time I made sure it was under 100F before I transferred, though, and that doesn't seem all that dire).
So:
Anyone else have food-grade plastic primaries make their wine go "plasticy"?
Am I risking anything by using a glazed earthenware (nothing special, just a large store-bought) cookie jar as a primary?
Any good tips on suppliers of 1.5 to 2-gallon glass containers online? Canadian sources preferred.
- Matt