Brewing Master

Question:

Okay, I tried posting this as an add-on to another thread about glass vs. plastic carboys but got no responses …. maybe nobody reads the onCC  3

Okay, I tried posting this as an add-on to another thread about glass vs. plastic carboys but got no responses …. maybe nobody reads the onCC  3

Okay, I tried posting this as an add-on to another thread about glass vs. plastic carboys but got no responses …. maybe nobody reads the onCC  3

– Hide quoted text — Show quoted text -Okay, I tried posting this as an add-on to another thread about glass vs. plastic carboys but got no responses …. maybe nobody reads the onAAB 3 What I want to know is, do the more experienced out there do EVERYTHING with glass carboys, including primary ferm.?  If this is the norm, I’ll invest in another glass carboy and t’ hell with the plastic bucket. Thanks in advance for any responses. the wino tyro ()()()()()()()()()()()()()()()()()()()()()()()()()()()() ()()()()()()()()()()  Len de Vlaming bravely pursuing his MASc with the forces of darkness at his heels  "statistical thermodynamics?  how hard can that be?"

Well, I wouldn’t say that I am more experienced (I’m on my 4th batch), but I’ve had some tasty wine started in the plastic fermentation bucket. By the way, I did see a couple of replies to your original post.  I don’t believe that anyone really said that the buckets were a bad thing…(from what I can remember) Derek Lloyd                   amateur.sailor.astronomer.     Brampton, Ontario, Can              (4,5&6 strings) On the Internet, nobody can hear you scream.

Response:

Bill posted: …For what it’s worth, I don’t think it matters much at all what the primary ferment container is …. Plastic is fine for the primary fermenter, but use good grade polyethylene containers and not the plastic wastebaskets that you find in the stores. Most plastic wastebaskets are made from PVC with some 20% plasticizer and that can leach out into your wine and spoil it.

Response:

(…) Well, I wouldn’t say that I am more experienced (I’m on my 4th batch), but I’ve had some tasty wine started in the plastic fermentation bucket. By the way, I did see a couple of replies to your original post.  I don’t believe that anyone really said that the buckets were a bad thing…(from what I can remember)

Now this seems like a lively newsgroup.  For what it’s worth, I don’t think it matters much at all what the primary ferment container is, so long as it is stable enough not to outgas or deteriorate under the (fermentation) conditions. (Pardon my blundering into this group; it looks tasty.  I have a small vinyard… 50 vines, and I love reds.) Bill

Response:

Okay, I tried posting this as an add-on to another thread about glass vs. plastic carboys but got no responses …. maybe nobody reads the ones that say "Re:".  (Or is it me?  Do I smell bad?) I have been helping my roommates to make (and drink) wine and beer for a couple of years and am familiar with the basics of do-it-yerself brewing and vintning, BUT I just recently decided to start my own, and the guys at the wine store put me on to this starter kit, with a plastic pail for a primary fermentor and a glass carboy for racking and secondary fermentation. Having cleaned the bucket to rack the carboy into the second time, i noticed that despite the use of a STRONG disinfectant solution the bucket still smelled like wine.  I know also that plastic will easily nucleate bacteria if it is even slightly scratched. What I want to know is, do the more experienced out there do EVERYTHING with glass carboys, including primary ferm.?  If this is the norm, I’ll invest in another glass carboy and t’ hell with the plastic bucket. Thanks in advance for any responses. the wino tyro ()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()( ) Len de Vlaming bravely pursuing his MASc with the forces of darkness at his heels "statistical thermodynamics?  how hard can that be?"

Response: