very basic question: fermenting supplies - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > very basic question: fermenting supplies

Reply
 
Thread Tools
Old 05-11-2011, 05:08 PM   #1
sashurlow
Recipes 
 
Jan 2011
West Rutland, Vermont
Posts: 406
Liked 18 Times on 17 Posts



My plan is to make some plum wine this fall when my plum tree drops lots of plums (anyone local to Vermont is free to harvest some in the fall).
I currently brew cider and mostly use carboys.
What fermenting supplies do I need. I wanted to do gallon batches. Do I need a bucket for a primary or is a gallon jug fine for a primary and secondary?
Thanks,
scott
On a side note, I've heard of plum wine, hence my future attempt. Has anyone tried plum cider???

 
Reply With Quote
Old 05-11-2011, 07:01 PM   #2
Nateo
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


Here's my process for fruit wine:
Add yeast to jug. Let sit for 6-8 weeks. Bottle.

I just use stoppers and airlocks for the jugs. Don't remember the size off the top of my head, but there are at least two different sized openings for gallon jugs.

Just divide up the yeast between the different 1 gal jugs, keeping in mind pitching rates. The yeast manufacturer has recommendations on that.

There's really no reason to use a secondary fermenter. That's a concept that's carried over from lager fermentation.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 05-11-2011, 07:08 PM   #3
Clann
Recipes 
 
Jun 2010
Edmonton Ky
Posts: 1,335
Liked 16 Times on 16 Posts


If you are doing 1 gal batches, lowes has a 2 gal bucket and lid for about 5 $

I use it on my 1 gal batches with fruit.

 
Reply With Quote
Old 05-11-2011, 11:47 PM   #4
oldmate
Recipes 
 
Jun 2010
Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts


Quote:
Originally Posted by Nateo View Post
There's really no reason to use a secondary fermenter. That's a concept that's carried over from lager fermentation.
It's not essential, but stops a lot of unsightly sediment dropping out in the bottles.
__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale

 
Reply With Quote
Old 05-12-2011, 04:19 AM   #5
Winepig
Recipes 
 
May 2011
NW Ohio
Posts: 35

I fool around with a lot of gallon batches. My favorite primaries are a large stainless steel mixing bowl that my wife uses in the kitchen and a big stainless cooking pot.

I also have an 8 gallon stainless "lobster pot" I picked up at a garage sale. It's really a high end turkey deep fryer but it's stainless and only cost me a couple of bucks.

I'm a tight a$$, I refuse to spend money on a plastic bucket. Around here, it would end up in the hog barn within a week of being empty anyhow.

Good luck,

Tim

 
Reply With Quote
Old 05-12-2011, 04:11 PM   #6
smyrnaquince
Recipes 
 
Dec 2010
Concord, MA
Posts: 629
Liked 21 Times on 19 Posts


Quote:
Originally Posted by Clann View Post
If you are doing 1 gal batches, lowes has a 2 gal bucket and lid for about 5 $

I use it on my 1 gal batches with fruit.
I'm not sure that these are rated as being food grade.

I've picked up 2-gallon buckets from a local bakery. They get frosting or filling in them.

 
Reply With Quote
Old 05-13-2011, 11:24 AM   #7
Clann
Recipes 
 
Jun 2010
Edmonton Ky
Posts: 1,335
Liked 16 Times on 16 Posts


Quote:
Originally Posted by smyrnaquince View Post
I'm not sure that these are rated as being food grade.

I've picked up 2-gallon buckets from a local bakery. They get frosting or filling in them.
They are #2 HDPE

 
Reply With Quote
Old 05-13-2011, 05:02 PM   #8
smyrnaquince
Recipes 
 
Dec 2010
Concord, MA
Posts: 629
Liked 21 Times on 19 Posts


Quote:
Originally Posted by Clann View Post
They are #2 HDPE
That doesn't mean that they are food grade. Food grade is related to the purity of the plastic as well as what it is made of (HDPE, in this case). I've seen claims that some bucket manufacturers make all their buckets food grade because it is easier than having two production lines, but I'd get the company's name off the bottom of the bucket first and call them to be sure.

 
Reply With Quote
Old 05-13-2011, 05:10 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,214
Liked 7717 Times on 5420 Posts


Plum wine drops a lot of lees for quite a while. You can start fermentation in a food grade bucket, but after that you need a small one-gallon carboy with a #6 stopper and airlock. You'll need some siphoning tubing, some campden tablets, and I like to use pectic enzyme for fruit wines. Two jugs is ideal, so you can move the wine ("rack") to the other jug when needed.

Glass jugs are pretty cheap, but if you can tolerate Carlo Rossi wine, it comes in 4L bottles that are perfect for carboys! The narrow headspace is necessary after the fermentation slows down, by about day 10. You can't really make good wine without having a carboy with a narrow headspace.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apfelwein fermenting question BMWMK2 Winemaking Forum 2 10-18-2010 10:09 PM
fermenting chip82 Winemaking Forum 4 03-25-2010 01:05 AM
Wine Kits -- beyond the basic instructions... tom777 Winemaking Forum 10 02-23-2010 06:19 AM
Basic Winemaking Information Here! bigkevj Winemaking Forum 0 11-27-2007 08:54 PM
Wine Making Supplies dhaas66 Winemaking Forum 3 06-05-2007 12:03 PM


Forum Jump