Fermenter Scent

[Danmor1]

I started with cider, before moving to mead. A friend commented that my first mead in my primary bucket had a noticeable cider scent, and my (empty) bucket currently has a strong honey scent. Is there any way to reduce or eliminate strong scents between batches of different ferments?

Edit: i use OneStep to clean and StarSan to sterilyse.

 

[bernardsmith]

You might try using K-meta and allowing the SO2 to sit in the bucket for some hours.

 

[MaxStout]

Dedicate separate buckets for cider and mead. Buckets are cheap.

 

[Firewalker11]

Oxy-Clean removes all the scent from any plastics I use.

 

[fuelish]

I don't worry about it, personally, if the inside is free of scratches/gouges....only time I'd worry would be if a bucket had contained a batch of something that inadvertantly got infected, I'd just sanitize the crap out of it afterwards and use it for storing/hauling/whatever other use you can find for an empty bucket. I doubt any scent left behind in an unscratched will be appreciable enough to manifest itself in the next batch to any degree...or, what do I know, perhaps it'll lend just enough of another flavor to make the greatest batch of whatever that you've ever made and never be able to repeat

 

[Danmor1]

MaxStout: Buckets may be cheap, but space is at a premium in my 660-square-foot flat.

Rest: thanks for the advice. I may try Oxy-Clean, or just keep making different alcohols and cross fingers on no carryover.

 

[ong]

MaxStout: Buckets may be cheap, but space is at a premium in my 660-square-foot flat.



Rest: thanks for the advice. I may try Oxy-Clean, or just keep making different alcohols and cross fingers on no carryover.

Of course, you could just nest any unused fermenters under the one you're actively using, to avoid taking any extra floor space.

 

[Danmor1]

Of course, you could just nest any unused fermenters under the one you're actively using, to avoid taking any extra floor space.

What are these 'unused fermenters' of which you speak?