If there is something that is fermenting, then the thing that it is fermenting in is a fermenter. I've fermented an Anchor Steam clone in a brewpot with a sheet thrown over it to simulate the open fermenters that they use(d). I'm never doing that again.
Anyway, I'm just finishing up the lagering phase for an Oktoberfest, have a Brett American Barleywine and a Chocolate Foreign Extra Stout bubbling away, and two style-be-damned sours coming along nicely.
Good point-I was in a being ratarded mood, I did just squeezed the bags of fruit today and transferred to my glass carboys(my usual feremters). I wouldnt be comfortable going more than a week in those pots- but they are clean and sterilized-I just wouldnt like loosing co2 after a few weeks and getting oxygen in,my gravity today was 1.02 already its only been 2-3 days in. Tastes really good too and actually got almost 2 gallons of each. I had to use the 2 one gallon jugs for one and my 3 gallon carboy for the other. Im thinking I may have to rack on top of more fruit because I only used 4# of fruit for an intentional one gallon each batches- now 2 gallons of volume each. Probably not enough fruit per gallon now for the blueberry melomel,and blackberry wine. Im considering them both wines really,I didnt probably use enough honey in the melomel to make it more mead like.I just used up what I had and also had to top it up with more sugar to reach my intentional gravity.