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Old 02-07-2009, 12:11 AM   #1
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Default Brute trashcan for Apfelwein fermenter?

Has anybody used a Rubbermaid Brute food grade trash can to make Apfelwein? Pros and Cons? Is oxidation a problem? No airlock a problem? Time?I am new to brewing and have 3 glass 5 gal carboys, a 1 gal glass carboy and a 7 gallon plastic bucket primary from AHB, but they are not enough! Could I make a 15 gal batch of Apfelwein to satisfy my insane brewing urges? I still plan on buying more glass but the big batch idea is appealing. Thanks in advance and Sorry to Ed Wort because I consider brewing such fine stuff in a low end home, lol...

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Old 02-07-2009, 01:13 PM   #2
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It will work but the lid is not air tight so if you have any fruit flys in the area they will find their way in.

Bag and tape a giant garbage bag over the lid and just tape big hose in the bag to vent the c02.

If nothing else it will be a ghetto worthy photo to post!

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Old 02-08-2009, 03:46 AM   #3
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Quote:
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If nothing else it will be a ghetto worthy photo to post!
rotflmao! Yes it will be worthy!!!

Good idea on the trash bag, that way it will be even more ludicrous!

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Old 02-08-2009, 03:56 AM   #4
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Especially if it balloons up a little and kinda gets filled with CO2....

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Old 02-08-2009, 04:12 AM   #5
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You know you guys are starting to talk me into this... I wasn't sure at first, but I mean crap man it will be like a big muffin of co2 and wine.

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Old 02-08-2009, 09:55 AM   #6
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I'm all for this as long as it's documented.

I wonder how you could create an airtight seal without using a trash can, hmm.

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Old 02-08-2009, 03:51 PM   #7
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Right now I'm thinking non-airtight. Don't they do open fermentation for wine anyways? I see these trashcans on wine sites for use as primaries. I am more wonndering if I will develop any off tastes or have any infection issues from such a "long" fermentation.

Of course I'll document it, pics of the trashcan and all, lol.

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Old 02-08-2009, 10:27 PM   #8
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Get ready for 15 gallons of 'rhino farts' during fermentation. I hope it's not in an enclosed space and you have good air circulation. Trust the threads about the smells.

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Old 02-09-2009, 01:21 AM   #9
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It's funny the 10 gallons I brewed at the same time in two 5 gal carboys only smelled bad for a day or two. The rest of the time, it has smelled great. Maybe that is because of the low temp I keep my house at, 63-64 degrees. They are clearing up nicely now in the beginning of the fourth week.

Should I pitch less than the normal amount of yeast if I do this? 1 pack per 5 gallons is standard for that size batch.

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Old 02-09-2009, 05:02 AM   #10
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Quote:
Originally Posted by Mr. Nice Guy View Post
Right now I'm thinking non-airtight. Don't they do open fermentation for wine anyways? I see these trashcans on wine sites for use as primaries. I am more wonndering if I will develop any off tastes or have any infection issues from such a "long" fermentation.

Of course I'll document it, pics of the trashcan and all, lol.
Er I meant to say trash bag. I'm not too familiar with producing wine, but if open fermentation is par then I can't imagine a problem.

On a side note though what grade is the plastic? If you already mentioned it I may have missed it. You are going to want to make sure the plastic is food safe.
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