Yes there is some risk of contamination BUT it is significantly less than the risk from wood barrels which we love to use for aging or the load on the juice comming off the press. (low pH, 11% alcohol, low oxygen, etc) Wine making is tolerant of scratches in the plastic pail or stainless steel pot. ,, ,, Are you going to only eat organic and make your own tomato sauce from your garden and never use coffee creamer etc etc?īecause of work I also say wine is a preservative system. You can not eat name brand grocery store foods without having them in plastics at some point. Polyethylene pails are food grade and an awful lot of the things you eat have been shipped to a factory in a plastic pail/ thousand pound tote/ macro bin. Because I took some of Dads dairy farm equipment I have unusual shapes that will tolerate vacuum.īecause of work I also say that plastic is good. ,, ,, because of work I really like stainless. When doing four gallons of liquid I will use a five gallon pot two gallons a three gallon pot etc. The commercial grade is pricey the home grade can be found at Wallyworld, or I have several sizes that came out of StVinnies for about $5. If so, is there anything I need to be made aware Knapp and stock pots are in a variety of sizes as eight gallon. So - does anyone else use a stainless steel bucket/pot as a primary fermenter? This bucket had only been used a couple of times and I always clean everything well. When I rubbed the almost dry inside of the bucket hard, the paper towel I used showed red/wine color on it. I started wondering about this when I was cleaning a bucket with StarSan. These articles also said these buckets should be replaced periodically. According to articles on the internet, these buckets are porous and can get scratch/scuffed up - providing a place for wine/residue to work it's way in. I've been using plastic buckets sold for this purpose, but started wondering how clean I could get them. I think I remember reading somewhere that you need a short and wide bucket for a primary fermenter to allow oxygen to reach the wine and yeast. Most "stock pots" and "brew buckets" are narrow and tall - but I found one that was wider than it is tall. Apparently no one sells an 8 gallon stainless steel bucket for home winemaking. I've just ordered a 32 quart stainless steel pot to use as a primary fermenter.
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