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I'm on the east coast in NC thanks though for sure!

Yea I thought about the coating being a issue for sure. I'm thinking cost lol. I'll probably just get some pet carboys tbh 🤷

What yall think? What's the ph of wine typically?

So ik typically you use stainless for fermenting or storage of alcohol but what about food grade steel barrels? Not regular steel barrels bc I believe they're epoxy coated or something.

So most people bulk age wine from 6-24 months before bottle conditioning from what im reading. That's a good price point though. I'll Check them out, thanks

I see. That's what I wanted to know and that makes sense they're only used for bottling. I was thinking bottling also meant aging like when you bottle wine in bottles to age them lol.

Yea bottling buckets I should say. And that's what I needed to know. I'm more concerned about storage simplicity and price obviously lol. Anything with a neck is just very cumbersome to store unless it's the small wine bottles. Cleary I don't want something that will contaminate the wine also...

Yea I see what you mean. I'll do so more research on it for sure. I really prefer buckets at this stage bc storage will be way easier than necked bottles that can't be stacked.

Yea you got a point lmao. The Egyptians were pioneers in wine making from my understanding or am I missing something? Anyway there are people still using wide mouth barrels today with great success.

That's understandable but a reminder that in ancient times they used barrels and pots with wide mouths so I can't see that being a huge issue more so the plastics leeching from today's materials. Small amounts of O2 seems less a concern as leeching is in wine but idk lol

Ok yea that's what I was more curious about. The alcohol pulling plastic into the brew. So most bottling buckets are hdpe and I was under the impression they have the same problem. So what would be the difference really is my thoughts

Yea I use a fermizalla which is pet material for fermenting. I know they may have some micro oxygenation similar to wooden wine barrels. So in this case it being used for wine changes the dynamic completely over beer from my understanding. I wouldn't be using it for fermentation only for aging...

Alright so ik the primo questioned has been asked numerous times and before everyone jumps all over me about searching I did a quick search on here and Google and couldn't find anything about aging in them only about fermenting. So my question is for bulk aging would it be ok for around a year...

Interesting

Not to sound funny but the most basic you can do is 2-3 pounds of honey per gallon of finished product and thats it lol. Use some local honey that's dark for a caramelized taste. Of course you'll need yeast and just like that you'll have a very basic decent mead

So reading the star san label it does say it breaks down plastic over long periods. I experienced my hoses and some of my bungs getting a film on them from leaving them in star san for a month or 2. The film seemed to be a layer of the material being melted away. Maybe if it was suspended for a...

I'm using bentonite only at the moment simply for my wines and yes I agree time clears all things. Bentonite seems to be the most natural of all the other fining agents as far as I can tell. Now for my mead I may steer clear of anything or use very little bentonite bc of the fear of stripping...

That's a good process for sure. I'm to lazy to put that much time into at the moment lol. When I get a little more serious after a couple of these large batches I'll try that process put for sure. I figured if I can use a 2 or 3 percent swing for my abv as an estimate then I'm good to go. At...

I actually tried for the first time fermenting the fruit diced for a week them squashing them while still in the mash bag and it was so much easier to process that way.

Cool thanks for the info. I was looking at a document identical to this for sure. So I've been doing a range for my abv then based off of how much sugar I know will yield alcohol with adding in the account of how much estimated sugar the fruit adds