Questions about the first batch

[MikeC]

Saturday will be my first try at winemaking and (as I warned you) I have some questions.


Some of these may seem dumb, but I'd rather ask the dumb question than make the dumb mistake....

My first question is about the primary. It's basically a modified 5 gallon bucket with a lid. Does the lid snap on and off, or does it just rest on top? I've worked with 5 gallon paint buckets before, and the lids can be a pain to remove once snapped into place, so I'm assuming it just rests on top. However I'd like to make sure before I start.


My second question is with the water. I live in an area with rural water and the water is relatively hard. While the taste of the water is good, I'm concerned that it may impart additional flavor to the wine. Would distilled water be a good idea, or a huge overkill even with the tap water quality.


Thanks for the answers!

 

[grapeman]

Mike since you got the kit from George, the bucket is 7.9 gallons. Some folks snap the lid on and attach an airlock in the grommet hole(insert carefully or the grommet will end up in the bucket. Others just lay it on loosely, while others drape a piece of cloth over the top and attach with a string or rubber band. I prefer to place the lid on top making it easier to remove to stir and check later. I do put an airlock in the grommet to keep anything from getting in the hole. In the summer, snapping it in place is safer to keep the fruit flies out.


The tap water should be fine if it isn't heavily chlorinated or extremely hard.

 

[docbee]

The recipe or kit that you are planning to do will determine if a 5 gal bucket is large enough. Generally speaking, even with a 5 gal batch the bucket size you are talking about is not large enough to have room for the fermentation process.


I "snap" my lids on everytime because I am so addicted to watching the bubbling action in the air locks. I can't help it, and I refuse to recognize that it is a problem!!!!

This is even after 10 batches of beer, 2 meads, and now on my 4th wine. Plus this gives me an idea of the rate of fermentation going on.


My preference for the water, if it has any hardness I wouldn't want that in my wine(especially my first batch) Just use bottled water, not distilled water. Your water is probably OK, but why take a chance on the first time.

 

[MikeC]

Appleman,
You're right-it is larger than 5 gallons. I looked at it and "assumed".


If I snap the lid on, how hard is it to remove? Will it just pull back off or does it need to be cut at the scores on the side? (I'm still in the 5 gallon paint bucket mental mode

)


Thanks for the replies and patience!

 

[kutya]

Mike Welcome. I just place a clean sanatized dish towl over my primary. I have used the lid, but it is difficult to remove at times. I think they make a special tool for lid removal??? The dish towl has worked for me. I know that the yeast initally need O2 to begin to thrive. I think you will get many different responses on this as everyone does it a little differently. jh

 

[masta]

If for some reason you can't watch your batch closely after day #5snapping the lid down tight and adding an airlock is important since once the fermentation slows you need to keep the air out and maintain a blanket of CO2 on the wine.

 

[PeterZ]

Mike, I just rest the lid on top, put an airlock in the hole (I'm planning to drill that hole out to the size for a carboy stopper) and set something that weighs a couple of pounds on it. I tried snapping it down tight, but removing it is a pain, although you do not need to cut the lid.

The first (only so far) time I used the bucket I snapped the lid down tight and pushed the airlock into the grommet. Instantly, the grommet went to the bottom, and since it is a Merlot I couldn't see it to fish it out with a spoon. I pried the top off and looked, but it doesn't float. So I left the top loose and put the airlock in the carboy stopper and set it in place over the hole.

It worked out fine. To quote Emerill, "We ain't building no rocket ships here."

 

[Waldo]

That has happened to me a couple of times Peter. It is frustrating but I came up with an easy resolve. I take a piece of 1/2" tubing about the same length as the depth of my fermenter. I ease it to the bottom and then get real comfortable and beging sucking, using the tubing like a small vacum cleaner. I seem to suck up quite a bit of the wine this way and at times have damn near emptied the fermenter before I found that little grommet.

 

[grapeman]

Good way to find it Willie, I mean Waldo. That's a cool new Avatar you put together podner. You ought to add the one of you with the buck teeth to Willie instead. I like the way his hair flows down "your" neck.

Mike, They do make a removal tool for the lids but it usually isn't needed.

 

[PolishWineP]

MikeC said, "Saturday will be my first try at winemaking and (as I warned you) I have some questions.


Some of these may seem dumb, but I'd rather ask the dumb question than make the dumb mistake....

"


PWP says, MikeC, I don't think there are any dumb questions in making wine. It's a lot of new information to learn and decipher. Promise, we won't think your questions are dumb. And just think, this way we feel smart when we can answer!

 

[MikeC]

Thanks for the great advice.


--"And just think, this way we feel smart when we can answer!"


I'm looking forward to making all you you feel like geniuses!


--"Instantly, the grommet went to the bottom"


Sounds exactly like what I'd do!

 

[PolishWineP]

You are not alone!

 

[Wade E]

Both primaries I bought had faulty grommets and I drilled both out immediately to fit 1" rubber bungs.