smyrnaquince
Well-Known Member
I am new to all of this. So far I have started a couple of simple ciders, but that's it.
I am thinking about starting some mead and some fruit wine (both in 1-gallon batches) over the Christmas holiday. For the primary fermentation, can I use a stainless steel cooking pot with lid? Or do I need to use a primary fermenter with a tight lid and fermentation lock? My idea would be to use the pot for a week or so until the major bubbling ceases, then rack off into glass gallon jugs.
If I can use the SS pot and lid as a primary, how much is too much air space above the wort? I.e., for a 1-gallon batch, would a 2- or 3-gallon pot be too big?
Would it be OK to pour/decant out of the pot, or should I syphon?
Thanks,
Dave
I am thinking about starting some mead and some fruit wine (both in 1-gallon batches) over the Christmas holiday. For the primary fermentation, can I use a stainless steel cooking pot with lid? Or do I need to use a primary fermenter with a tight lid and fermentation lock? My idea would be to use the pot for a week or so until the major bubbling ceases, then rack off into glass gallon jugs.
If I can use the SS pot and lid as a primary, how much is too much air space above the wort? I.e., for a 1-gallon batch, would a 2- or 3-gallon pot be too big?
Would it be OK to pour/decant out of the pot, or should I syphon?
Thanks,
Dave