Agriculture Reference
In-Depth Information
The primary fermenter is a large plastic bucket made of
food-grade plastic. It is sized at least 20% larger than the
largest batch of wine you plan to make in order to keep the
constituents of the vigorous primary fermentation from
spilling out of the fermenter and making a mess you will not
soon forget. The bucket should be equipped with a lid and
gasket, and also have provisions for fitting an airlock. These
are available in various sizes from beer and wine hobby
suppliers. I'd recommend a two-gallon and a six-gallon
bucket. Even though it is possible to get these buckets for free
from restaurants, I would advise against it as most were used
to hold something that was previously been pickled using
vinegar. You don't want vinegar organisms in your wine.
In general, the primary fermentation evolves carbon dioxide
so rapidly that an airlock isn't strictly necessary. Furthermore,
the first stages of fermentation require oxygen until the yeast
cells multiply enough to reach a critical mass before the start
of fermentation. Just plugging the hole in the lid with a clean
cotton ball that allows air movement but blocks dirt, dust, and
insects will suffice. (Replace the cotton ball if it becomes
saturated with must.) Even so, I usually use an airlock after
the first week.
It is possible for the smells and tastes of plastic to become
infused into wine. This is not a concern for the primary
fermentation because the wine is only in contact with the
container for a couple of weeks. Also, you will have used a
container of food grade plastic selected for its low diffusion
which you cleaned thoroughly prior to use.
Secondary Fermenter
