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Fermentation Containers

I thought it might be interesting to find out what home winemakers (or small wineries) us for primary grape fermentation.

At present all I use is white plastic drums around 250L (60 Gal) with lids. This appears to work o.k. for red wines but I am not comfortable continuing with these for white fermentations (chardonnay/seyval) for fear of too much oxidation.

I am thinking of getting a 250L SS Steel fermentation container with a spout. Could this be used for reds also? I have also seen SS barrels available. What would these be used for?

Thanks

Joe

Reply to
Joe Ae
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For my barrel I carry out the primary fermentation in a rubbermaid brute container... it's only 120 litres though.

If I were doing less than 300 litres I would split my white up between those 54 litre demijohns. I've recently acquired four for less than C$50, keep an eye out on the classifieds and garage sales.

One day I wouldn't mind getting a nice floating lid SS tank though. A man can dream...

Reply to
Charles H

Hi Charles

How much head room do you leave when fermenting whites in 54L DJs? Where do you ferment when you have 300L to do?

Joe

Reply to
Joe Ae

I'm not Charles, but ~10% headspace is fairly safe.

French oak barrels. The newer, the better.

Tom S

Reply to
Tom S

As Tom said 10%, and I don't think I'd put grape solids in a demijohn, and if I were using a yeast I knew foamed a lot I might leave more room, especially if there is an empty demijohn kicking around.

I'd do 300L in a new barrel if the wine was one that merited such good treatement, or if I were doing 300L or Riesling or Gewurzt I'd buy a SS tank.

Reply to
Charles H

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