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Old 06-27-2013, 02:12 PM   #1
AndyGoodwin
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May 2013
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I have a fermenting bucket I used it to make beer with, can I use it to make wine with or do I need one with an air lock fitted?



 
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Old 06-27-2013, 02:18 PM   #2
Felixio
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You didn't use an airlock when you were making beer?

What kind of beer? What kind of wine? Does the bucket have a hoppy aroma?

As long as the beer didn't leave anything behind (residual hoppy aroma/flavors) then you should be fine. For the wine you will need either a lid with airlock or cloth tied down to the top of the bucket, depending on the recipe/instructions.

Hopefully the wine isn't too bold or leave any residual flavors behind, so you can use the bucket for beer again.



 
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Old 06-27-2013, 05:12 PM   #3
AndyGoodwin
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Quote:
Originally Posted by Felixio
You didn't use an airlock when you were making beer?

What kind of beer? What kind of wine? Does the bucket have a hoppy aroma?

As long as the beer didn't leave anything behind (residual hoppy aroma/flavors) then you should be fine. For the wine you will need either a lid with airlock or cloth tied down to the top of the bucket, depending on the recipe/instructions.

Hopefully the wine isn't too bold or leave any residual flavors behind, so you can use the bucket for beer again.
No it was just a brewing bucket with a clip on lid that I bought from the local Wilkinson's. the recipe didn't say it needed one an airlock, it was a Conkerwood ale I used. I have sterilised it now so it smells of nothing.
Probably easier if I just get a wine fermenting bucket as they use airlocks.

 
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Old 06-28-2013, 11:18 AM   #4
jensmith
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No airlock is needed the first week for wine. After the first rack/week it does need to be airlocked.

 
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Old 06-28-2013, 12:42 PM   #5
DoctorCAD
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You don't leave wine in a bucket for more than a week or 10 days, and you don't NEED an airlock. After that, you need a carboy with an airlock.
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Just because something CAN ferment, does not mean it SHOULD be fermented.

 
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Old 06-28-2013, 05:30 PM   #6
AndyGoodwin
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Quote:
Originally Posted by DoctorCAD View Post
You don't leave wine in a bucket for more than a week or 10 days, and you don't NEED an airlock. After that, you need a carboy with an airlock.
I am gonna make a 30 bottle one so a propper wine bucket would be better I think. Thanks for the help

 
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Old 06-28-2013, 06:30 PM   #7
DoctorCAD
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Quote:
Originally Posted by AndyGoodwin View Post
I am gonna make a 30 bottle one so a propper wine bucket would be better I think. Thanks for the help
Wrong, a 6 gallon carboy is required for a 30 bottle batch.

Buckets leave way too much headspace (the surface area of wine in contact with air) for anything longer than a week or so.
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Old 06-28-2013, 07:16 PM   #8
AndyGoodwin
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Quote:
Originally Posted by DoctorCAD

Wrong, a 6 gallon carboy is required for a 30 bottle batch.

Buckets leave way too much headspace (the surface area of wine in contact with air) for anything longer than a week or so.
Possible we are thinking of the same thing, I am thinking of a carboy being the small 6 bottle glass thing, is that a demijohn? the one in Wilkinsons has 2 plastic handles and has an air filter fitted to the top and is about 2ft tall possibly

 
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Old 06-29-2013, 02:53 PM   #9
DoctorCAD
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Carboys come in many sizes, you need one that can hold 23 liters (6gallons).
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Old 06-29-2013, 02:55 PM   #10
AndyGoodwin
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Quote:
Originally Posted by DoctorCAD
Carboys come in many sizes, you need one that can hold 23 liters (6gallons).
Can I link photo's here? I could add a pic of e one I am getting



 
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