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Lid options for 50gallon drum

This fall I plan on doing a large batch of red wine.

I will need to ferment on the skins and plan on using this 50gal SS drum I have. After they are pressed, the wine will be split into various carboys and kegs.

I am not sure what it used to be used for, but it does NOT look like a standard "oil" type drum. I bought it off a winemaker who used it for years for wine.

He used Burlap sacks to cover it. He never made "good" wine. He was pretty much making flavored moonshine.

What are my options for a lid? Any suggestions?

I was looking at one of those lids with the rubber tubing that you pump up to seal it. Is that something I can purchase alone?

Or would a piece of plexiglass be ok?

Does it have to be fully sealed? The wine won't be aged in it.

Reply to
Pete
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For fermentation, a sheet of plastic, plexiglass or plywood will do. It doesn't need to be airtight; it's mainly to keep bugs out and the CO2 from blowing away.

I doubt it. That sounds like a lid for a variable capacity tank. You'd have to buy the tank too.

Tom S

Reply to
Tom S

Pete,

For a tighter seal, say, for an extended maceration, consider a round piece of Plexiglas, of plywood, or even just plastic sheet, and the copious use of duct tape. It might not be pretty, but it doesn't have to be.

HTH, MIke MTM

Pete wrote:

Reply to
MikeMTM

Pete, We use bed linens or some other cloth to "cover" the must to keep bugs out. As Tom S eludes to, using a less permeable barrier will hold more of the CO2 within the environment directly surrounding the must to protect against nasties but I've done 10-12 day ferments on skins using just bed linens and a strapping mechanism just fine.

Reply to
Patrick McDonald

I plan on leaving this out in the garage, so I don't want to get anything in it.

The plexiglass route seems the best. I will have to see how much it costs.

Reply to
Pete

Pete,

THere was really nothing wrong with the beginning of his process it was when the primary was almost complete he didn't transfer into a secondary fermenter with little airspace and an air lock. I've heard of guys who press based on religous holidays and not brix and I'm sure he fell into that catagory.

Bob

Reply to
bob

He would add pounds and pounds of sugar Shooting for 20% "wine"

Used whatever grapes he could get cheap, concord and what not.

"Moonshine" to me..

It was brown in the bottle.

Reply to
Pete

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