Fermenting bucket question

[redderthebetter]

Does primary fermentation need to be in a container with a lockable lid/airlock? I saw a picture of Waldo's Habanero in the fermenter and it looked like he was just using a large pitcher. Does he have a drilled top on that or do you just need to put a lid on the must and let er rip

 

[masta]

Primary fermentation can be done in any food grade container and does not need to have a tight fitting lid.

 

[Curt]

Most of the time I just secure a linen dish towel or a plastic sheet over my primaries.

 

[pkcook]

Redder,


I started out with a two gallon bucket I got for a buck at the dollar store and covered it with a clean kitchen towel. The short time in the primary isn't a problem with the oxygen. I found that fermentation is actually more agressive without the sealed lid and airlock, at least for me!


Pat

 

[rshosted]

Aparently, you can do it either way....

I was thinking that, I spend a lot of money (relatively speaking) on the fruit and would hate for something to get in and ruin my lovely 'wine-to-be'. I always use a tight cover and waterlock. It's just not worth it....

I've also read you are opening up the possibility to get another strain of yeast in there by not keeping it sealed pretty well... thought this is how some wineries get thier fruit to turn out so nice. But I'll just stick to the store yeast that I put in it and reduce as much risk as possible. I would hate to end up with six gallons of vinegar.

 

[OilnH2O]

I'm hoping this topic will pop to the top of the list with this post (I'm still learning how to use this forum too!) I haven't found the answer to the question below, but I have looked!


I'm at the point of getting ready to rack my kit wine out of the primary fermenter into a carboy. I've got George's kit and the bucket with spigot. Should I rack into the carboy (with the tubing) from the spigot? Or use the syphon with j-tube? It's a Bourgeron Rouge WE kit so I'm not expecting too much (many?)lees, but my concern is that if I go from the spigot I might be leaving a lot of must in the bottom of the bucket that could be racked, and that I might then try to syphon, but wouldn't have the depth to get a good syphon going....


Any thoughts?

 

[rshosted]

I would just use the spigot if you have one. If you don't feel you got enough, just gently tip the bucket to get some more wine. If you get a little Lees then you'll be ok, it's come out on your next racking.

 

[Curt]

O&W,


It won't hurt to get some lees in there, in fact some lees are necessary to the fining stage. They give the "floaties" something to collect around so they sink to the bottom.

 

[masta]

I concur...the object of the transfer from the primary to the secondary is to get the wine away from the gross lees and put it under an airlock so the yeast can complete their job of fermenting of all the remaining sugar.

 

[OilnH2O]

Ok -- that's great info and advice! Thanks!


NOW I can proceed with a little CONFIDENCE!


THANKS to all of you! I'll keep you posted...

 

[Funky Fish]

Olin,


In the future when you start kits, you might prop up your bucket so that it is tipped away from the spigot (but not so much that the wine can foam over the edge. Then you can rack through the spigot without worrying about having lees that may have settled over the opening and/or clogging the port. When you get to the bottom of the bucket, you can slowly rock your primary back the other way to get most of the liquid.