Initial fermentation vessels

[bramptonbrewer]

Hi guys, just wondering what type of bin I can use to ferment my wine in. I have about 22 gallons of crushed grapes to ferment for about a week before pressing. ANY SUGGESTIONS?

 

[WI_Wino]

Brute trash can. They are food safe. I have 15 gallons of Shiraz and Grenache going right now. Amazon or Home Depot.

 

[pumpkinman2012]

Just make sure that you get the commercial/industrial brutes that are stamped with NSF, those are safe. I'd get a 32 gallon Brute, but here is what I've found:
The 20 gallon brute can ferment 3 - 36 lb lugs, 4 if you push it a little, with 4 lugs, 108 -144 lbs, I believe that the cap is right up against the lid, but it's been a while since I made a small batch.
The 32 Gallon brute can handle 7 - 36 lb lugs or 252 lbs of grapes and still have enough room for the cap.
The 44 gallon Brute can handle up to 10 lugs, or 360 lbs but the cap will be up against the lid, 7 lugs fits perfectly and gives the grapes enough room to ferment, 7 lugs in the 44 gal. maintained the heat better as well.

 

[bramptonbrewer]

I was at HD earlier and looking at the Brute 32 gallon and the lady there didn't think it was food grade. The number inside the triangle at the bottom was 4. And I've always heard that only a 1 or 2 is food grade. Am I wrong?

 

[WI_Wino]

Mine is currently tied up but #4 sounds right. As pumpkin man said make sure you find the NSF logo on it and you will be fine. Remember it's only in the plastic for a week or so.

 

[WI_Wino]

Link to rubbermaid site confirming food safe:

http://www.rubbermaidcommercial.com/rcp/products/detail.jsp?rcpNum=2620

 

[bramptonbrewer]

Grapes crushed on Sunday. All natural fermentation hasn't started yet? SG 1104. Cabernet Sav

 

[WI_Wino]

I personally would pitch properly rehydrate wine yeast and not rely on natural yeast.

22 lbs of grapes would need 1 pack of dry yeast I think.

 

[bramptonbrewer]

It's the way my family has done it for generations.

 

[Honda88]

did you have a good yeast population on the grape clusters?

 

[bramptonbrewer]

Got home today and the cap was lifting nicely, it's looking good. We should be ready for pressing by Sundays. I hope.

 

[bramptonbrewer]

What a difference 24hrs makes fermenting nicely and smells great.

 

[Honda88]

good deal....I am very interested in wild yeast fermentation....My main interest is in initial wild yeast fermentation with the addition of cultured yeast after fermentation begins...so glad you are enjoying the local microbes...rock on