Types of containers for wine fermentation + how to choose

The material from which the mash container should be made

Typically, various vessels made of glass, food-grade plastic and stainless steel are used. But as an exception, there are also containers for mash made of wood - barrels. A traditional, very “iconic” vessel for making mash is a large milk can. What are the pros and cons of these materials?

Plastic

Polyethylene containers for fermenting mash from water and other food products are cheap, and therefore are used very widely. Craftsmen can easily equip plastic buckets and other mash containers with heaters, pump-mixers, homemade water seals and other devices. But, despite its availability and ease of use, preparing mash in plastic containers is not recommended. After all, the environment in the mash most of the time is not neutral, like in water, but acidic. During prolonged fermentation, many harmful compounds can pass into the wort. It is not known whether they will harm health, but the taste and smell of the product may spoil.

Aluminum

Very often they use aluminum cans and flasks for preparing mash; this is not recommended, and the reason is almost the same as in the case of plastic. Food aluminum itself is harmless, but the aggressive acidic environment created in the wort oxidizes the substances from the alloy. As a result, oxidation products end up in solution.

Glass

Glass containers are the ideal choice for fermentation containers for many. It is absolutely chemically neutral and available. The glass vessel for mash is transparent, which better allows you to control the processes occurring in it. But glass also has significant disadvantages:

• The main disadvantage is fragility; it can break due to uneven heating, mechanical or internal pressure.

20 and 10 liter wide-neck bottles used to be a real home treasure when glass containers were more difficult to obtain.

• The contents of glass bottles cool quickly, so they need to be additionally insulated (wrapped).
• Light that freely penetrates through glass can degrade the quality of the mash. Therefore, you need to store your mash in a dark place, wrap it up or simply use dark glass mash bottles.

A glass container is a good choice for home winemakers who are accustomed to dealing with this material, but we will not recommend using it for mash because it is not very practical and is dangerous; it is better to use such containers for the finished product.

Stainless steel

Stainless steel is the best choice for a fermentation tank. It is resistant to alcohol and acid and cannot be broken or broken. Stainless steel to some extent suppresses the development of harmful microflora that can spoil the mash. Its only drawback is its high cost. But, if you constantly place the wort for distillation and if you care about quality, then it is worth purchasing a stainless steel container. This will be a justified and smart investment. If you own a welding machine, you can make a stainless steel container for mash with your own hands.

We recommend using stainless steel containers; they make excellent mash; it has been noticed that the aroma of mash in such containers is richer and more pleasant, so you can make excellent moonshine.

Tree

An oak barrel can be used for fermentation. The tree will enrich the mash with new aromas and tastes. It will protect from sunlight and temperature changes. Wood would be an ideal material, but barrels are expensive and it would be a shame to use them for fermentation. Use barrels for their intended purpose, for storing and aging ready-made drinks.

Containers for storing finished wine

At home, wine can be stored in small barrels, standard wine bottles, preferably made of dark glass.
You can store the drink in a jar (2, 3, 5 liters), if it is possible to seal it hermetically with a glass lid (it is not recommended to use metal lids). Jars are convenient if the wine needs improvement and needs to “survive” the winter until the next harvest. » alt=»»{amp}gt;

Amateur winemakers often pour wine into plastic bottles, but such containers cannot be considered suitable for storing wines, especially long-term ones. Wine is preserved very well in ceramic vessels, but at present such dishes can be classified as rare.

Amateur winemakers often bottle wine in plastic bottles, but such a container cannot be considered suitable for storing wine, especially long-term wine. Wine is preserved very well in ceramic vessels, but at present such vessels can be classified as rare.

Wine is stored in wooden barrels or, in extreme cases, in glass - these are not active materials and they do not dissolve under the influence of wine, but aluminum interacts with wine.

The preparation of alcoholic beverages is impossible without special containers in which fermentation takes place. In many ways, the taste depends on the container, so you need to approach the choice responsibly. We will look at the advantages and disadvantages of different types of fermentation vessels.

1. Material. The fermentation container should not be metal, since metal oxidizes when in contact with the wort and spoils the drink. For the same reason, aluminum milk cans are not suitable; they can only be used as a distillation cube, since during distillation the contact time between aluminum and mash is insignificant.

The advantages of glass containers are the chemical neutrality of the material (does not come into contact with alcohol and other substances) and transparency - you can see through the walls what is happening with the wort at the moment. The disadvantages of glass containers are that they are very fragile, heavy and inconvenient if they are large, and are exposed to direct sunlight. Despite this, glass is the best choice for a home fermentation vessel.

To protect from direct sunlight, the glass bottle is wrapped or covered

Food-grade plastic containers are neutral to the acidic environment of the wort, do not come into contact with alcohol (if the strength is below 15%), are cheap, durable and relatively light, and bottles for drinking water are also transparent. Disadvantage - bad plastic releases harmful substances into the mash, which can be harmful to health and change the taste and smell of the drink.

Stainless steel containers are reliable, durable, neutral to alcohol and acids in the wort, but bulky, heavy, expensive and opaque. Typically this material is used for industrial fermentation tanks or by experienced distillers who are willing to invest in equipment.

Wooden barrels and kegs are well suited for wine fermentation - they maintain temperature and protect the wort from sunlight. The disadvantage of wooden barrels is their high price and the fact that they have to be thoroughly cleaned after each cooking cycle.

2. Volume. Typically, glass bottles have a volume of 10 or 20 liters, and plastic bottles - 6-60 liters. Wooden barrels come in sizes of 10, 20, 30 or more liters. When choosing a container for fermentation, you need to remember that the mash or wine should not be more than 75% of the volume, otherwise there may be problems with foam and carbon dioxide removal.

3. Tightness. The container must be intact, without cracks or chips. A small exception is made only for wooden barrels; they slightly let air through the pores, but this does not affect the quality of the finished drink.

When purchasing, it is advisable to choose a container that has a water seal built into the neck or lid or at least has a place to install it, then you won’t have to drill, seal or glue anything.

Plastic dishes

In recent years, many winemakers have added products made from high-quality food-grade plastic to this list. All kinds of plastic containers are used for preparing wine material, intermediate transfers, and fermentation. Now you can even find a recipe that describes in detail the technology of fermentation in a plastic bottle.

Of course, using plastic utensils is the best choice for home winemaking. It is light, does not break, and is easy to clean. The industry produces a large assortment of such products, so it is not difficult to buy containers of the required volume, and the prices for such dishes are quite reasonable.

Why you can’t store alkaline and acidic solutions in aluminum containers or pick berries in them

Aluminum is a reactive metal. It easily enters into a wide variety of reactions with alkaline and acidic compounds. When such reactions take place, hydrogen is released. For example, aluminum is converted by acetic acid into a salt called aluminum acetate.

Caustic soda also reacts with aluminum, but only in water. During this reaction, hydroxoaluminate is formed. Plus, hydrogen is released. There is a film of oxide on the surface of such dishes. If you have ever cooked jam in a container like this, you probably noticed how the walls inside the container became shiny.

This is because the oxide film is destroyed during the cooking process due to the organic acids contained in vegetables and fruits. As a result, aluminum penetrates into food. Therefore, in aluminum cookware you can only cook those products that we have listed above. They contain almost no salt and acids, and therefore the oxide film will not be destroyed. If you decide to boil salty or sour food in a bowl, then it is advisable to continue cooking in an enamel or glass container.

Proper wine storage

To prevent wine from spoiling, it should be stored properly. It should be noted that wine that is made at the factory and homemade wine are stored using completely different technologies. However, it is better to keep both drinks in cool rooms, free of foreign odors. After all, even when clogged it absorbs foreign aromas.

These wines also differ in shelf life. A homemade drink without loss of taste in good conditions can retain its unforgettable aroma for up to seven years. But alcohol made at a winery can be stored much longer.

Modern winemakers and plastic bottles

In modern wine production, there are a number of reservations when plastic containers are acceptable without losing the original quality of the drink. Many producers, having analyzed the sales market, agreed that the produced inexpensive young wine reaches the consumer within a month.

That is why, in order not to spend money on expensive glass containers, they decided to produce wine in a certain segment in plastic containers. This is especially appropriate when such inexpensive drinks are transported by sea or land over long distances.

As you can see, wine can be stored in plastic bottles, but not for long. Even if it is a bottle specialized for wine, after just six months the properties of the drink in it change. Therefore, if you want to drink high-quality and tasty wine, buy yourself a bottle made of traditional glass. Also, do not store homemade wine in plastic; use glass for fermentation and further storage of finished wine.

We recommend growing your own mushrooms at home. Unique and affordable technology. TRY TO GET A HARVEST OF FRESH AND TASTY MUSHROOMS IN JUST A MONTH! All details and ordering by .

Is it possible to store wine in an aluminum flask?

I’ve been interested in making homemade wines for a long time; 4 x 20 liter bottles have always been enough, but this year it’s clearly not enough.

The question arose: has anyone tried fermenting wort in a plastic container? and specifically in 50 liter food grade plastic bitons?

I’ve been interested in making homemade wines for a long time; 4 x 20 liter bottles have always been enough, but this year it’s clearly not enough.

The question arose: has anyone tried fermenting wort in a plastic container? and specifically in 50 liter food grade plastic bitons?

Hello, I don’t think that such a change will improve the quality of the wine, a lot will depend on the time the wine (wort) stays in this container and the quality of the plastic itself, very often you come across incredibly smelly samples, domestically produced, first of all.

You can consider the option of stainless steel containers with a floating lid, available in any volume. You can also store the finished product in them. I think we will be importing such containers in the near future.

It’s also not a bad option to expand the fleet of bottles, I already have about 10 twenty-liter bottles, 1 for 50 liters, and I also have smaller ones, for 10 liters.

There are two 50 liter and two 150 liter barrels. 100% food grade (Dad personally copied it and a neighbor cooked it) but there is a problem with the lids, the barrels are straight, not standard.

The plastic is 100% factory made: I took it directly from the store at the factory, the factory is old (Harplastmass) and does not stink, but is “saturated” with the smell.

Wine aging: barrels, carboys, bottles, corks.

Is it possible to use aluminum cookware - truth and myths, benefits and harms

So, first, let’s find out what materials aluminum cookware is made from. In food production, pure aluminum and some alloys of this metal are used to make such utensils. They change the physical properties of aluminum, affect heat resistance, as well as its ductility.

As a rule, ready-made aluminum sheets are used in production. These sheets are then stamped into kitchen utensils. Basically, the process uses the method of minting or forging

Of course, not many people, when buying such dishes, pay special attention to the issue of manufacturing. However, it should be noted that forged cookware has greater strength and thermal conductivity

Is it possible to ferment cabbage in an aluminum pan?

Aluminum cookware in the form of pots, ladles, frying pans and other things is very popular. This is not surprising, because utensils made from this material are low cost, corrosion resistant, and due to their excellent thermal conductivity and lightness, they are very convenient to work with.

However, this is where the advantages of such dishes end. The fact is that these utensils are often made not of pure aluminum, but of an alloy containing lead, arsenic, zinc, beryllium, etc., if used incorrectly, these substances can enter the human body. Aluminum cookware is only suitable for preparing dishes that contain a minimal amount of acids, for example, broths, fish, meat, soups, pasta, etc., but for preparing pickle soup, cabbage soup, and compotes, it is better to choose containers made from a different material. After all, as you know, acid destroys metals, and cooking acid-containing dishes in aluminum containers will certainly lead to metal particles getting into the food.

Now as for sauerkraut. If you ferment cabbage in an aluminum pan, the protective film covering the aluminum will simply collapse under the influence of acids, as a result, the finished product will be harmful, and its taste will not change for the better.

If you are faced with a choice of what to ferment cabbage in, then give preference to utensils made of neutral materials - enamel, wood, glass. Enameled pots and tanks, wooden tubs and glass jars are ideal containers for pickling/sauerkraut.

07 Jul 2021 foodhranenie 310

In glass jars

Traditionally, grape wine was stored in wooden barrels or in glass bottles if the bottling volume was small.

Glass has its advantages for storing alcoholic beverages:

1. Does not allow foreign substances inside;
2. Odorless;
3. Sealed;
4. Does not react with the product;
5. Doesn't add any flavor to the wine.

In addition to bottles, homemade wine can also be stored in glass jars. The shape of the vessel does not affect its quality. But so that the drink does not lose its taste and properties over the years, the jar must be properly sealed.

Ways to close a jar of wine:

• Tin lid. This is an undesirable seaming method, since the product will come into contact with the metal, interact with it and oxidize;
• Plastic cover. The effect of plastic on alcohol was written above. To protect the product, cover the inside of these lids with foil;
• Glass. A suitable option, but they are difficult to fix tightly; for better strengthening, glass lids are filled with wax along the edges.

What material should I choose for a wine fermentation container?

» alt=»»>

The container should have a wide neck so that it is easy to stir the pulp during fermentation (this operation will have to be done quite often). The fermentation tank is covered with linen or gauze, which will protect against midges, but will allow carbon dioxide to escape freely. The recipe for making wine using white technology (recipe with juice) makes it possible to pour the wort directly into special bottles with a narrow neck (suley) or large glass jars. You can immediately install an industrial or home-made water seal on the fermentation tank.

The quiet fermentation stage for red and white wines is carried out in glass bottles. This process can continue throughout the winter. The wort will have to be periodically drained from the sediment into a clean container.

With small volumes of wine in cramped conditions, you can do quiet fermentation in a plastic bottle.

The main requirement for the material of a wine fermentation tank is maximum inertness. Ideally, the fermenter should not transfer any properties to the drink being prepared, not enter into any reactions with it and prevent the penetration of acetic and other bacteria, fungi, microorganisms and other substances into the wort.

Interestingly, the famous Pandora's box is a pithos, an ancient Greek container for fermenting wine. According to the myth, the curious Pandora opened the vessel donated by Zeus, and from there, misfortune and suffering instantly scattered throughout the world, leaving only hope at the bottom. The myth can be interpreted as an edification for novice winemakers - do not get into fermenting wort too often and do not forget to put on a water seal, otherwise there will be trouble!

Another unsuitable material is metal. Of course, there are inert metals - for example, food grade stainless steel. But it can also give the drink an unpleasant metallic taste, especially with prolonged contact, and besides, stainless steel tanks are not cheap. Existing cans and pans can be used to prepare mash, but for beer or wine it is better to choose another, more advanced fermenter.

There are only two materials left - glass and plastic. Plastic should be chosen exclusively for food grade, one that does not react with alcohol. Plastic fermentation containers are now actively sold in wine shops; they are often immediately equipped with a water seal and may have an additional volume scale and thermometer.

This is the best for beer! But for secondary fermentation and aging it is still better to use glass - it’s not for nothing that both wine and beer are ultimately bottled in glass bottles! Another problem with polymer fermenters is that you cannot see through them what is happening in the container. But it’s interesting! However, sometimes they are made of transparent plastic.

If the recipe corresponds to red wine (on the pulp of dark grape varieties), then crushed berries can ferment in the container where they were crushed. This should be a fairly large container, since a third of the volume should remain free. This could be an enamel pan, a deep basin, or a glass bottle.

The container should have a wide neck so that it is easy to mix the pulp during fermentation (this operation will have to be done quite often). The fermentation container is covered with linen or gauze, which will protect against midges, but will allow carbon dioxide to escape freely. Recipe for making wine using white technology ( juice recipe) makes it possible to pour the wort directly into special bottles with a narrow neck (suley) or large glass jars. You can immediately install an industrial or home-made water seal on the fermentation tank.

Wine glassware is important

Glassware is an important attribute of winemaking. Therefore, when planning the purchase of grapes (or other fruits/berries) for homemade wine, you need to focus not only on the recipe (number of ingredients), but also audit the available containers that can be used at different stages of wine preparation.

It is better to adjust the recipe to reduce the ingredients than to buy more grapes than you can process at home. In addition, wine production is a long process, it can last throughout the winter, so you need to think about where you can put the fermentation tanks. Limited space can also affect the choice of container shape and volume.

The material from which the containers for preparing wine are made is very important. Suitable cookware:

• wooden (oak);
• ceramic;
• glass;
• enameled (without defects or damage to the enamel).

Any metal utensils - aluminum, copper, iron (with the exception of containers made of high-quality stainless steel) cannot be used for preparing wine. It should not be used even for short-term storage of wine products.

What kind of container can you use to make grape wine?

Our ancestors used earthenware not only for their daily diet, but also for fermenting and storing wine. Unfortunately, today it is extremely difficult to find such containers, and this is useless. Modern industry gives us a wide selection of tableware, including for the wine industry. However, in this particular case, it should be as inert as possible, that is, not come into contact with what will be inside. In other words, glassware for wine should be dense and durable so that harmful bacteria do not get into the drink and not “share” their smell and other unnecessary properties.

For wine, dishes made from the following material are considered suitable:

• tree (oak);
• ceramics;
• glass;
• food plastic;
• as well as enamel containers.

Metal barrels should be abandoned. Wine should not be fermented or stored in aluminum, copper or iron containers. Stainless steel can be used, although such containers are impractical due to their high cost.

Everything is clear with ceramics: rarely does anyone have it and now it is practically not produced, at least not with such a large volume as needed for wine. And even if someone has grandfather’s dowry, it’s not a fact that they can use it. A poorly cleaned clay container will retain the smell of the previous drink and transmit it, and may also contain fungus.

But let's talk in more detail about the remaining options. Which one will be the most optimal?

Wooden utensils

It is made exclusively from oak and most often these are ready-made barrels of various capacities with a tap and stand. The wooden material reliably protects the wine from light and maintains a constant temperature. In addition, it breathes, which is important for the fermentation process. The oak itself has the ability to enrich the drink with tannins, giving it a special flavor that will not be found in any other container.

Although cask wine matures faster, there are some disadvantages to such glassware. Firstly, it is difficult to care for her, and it is absolutely not clear how the process is going. Secondly, before the first time of use, such dishes require special treatment. And if you don’t wash it well when reusing it, there is a risk that germs will remain there, which can ruin the drink.

Glass bottles for wine

Most often used for storing ready-made bottled wine. But in glass bottles with a capacity of 10 or 20 liters you can make wort and ferment the drink. This is very convenient, because they are transparent and the intermediate result is clearly visible. In addition, they can be tightly closed with special closures.

There are also disadvantages: first of all, the fragility of the container. It also does not allow air to pass through, so during ripening it will need to be drained more often than wine in a wooden barrel.

Plastic containers

A very convenient option: you can choose a barrel of a suitable size and it is easy to clean. Of course, you should give preference to glass for storage, but for making wine it’s a completely suitable option.

The only drawback of plastic is the inability to observe the process. Although, if you look, you can also find transparent dishes.

Enameled containers

These can be buckets or pans. It is used at intermediate stages, but with one condition: the enamel coating must be complete. If there is the slightest crack, you cannot blame it.

So, to summarize, it can be noted that it is most convenient to prepare homemade wine in glass or plastic containers. Although the other listed options also have the right to exist.

How to properly store homemade wine in plastic bottles

What else you should take care of, if you still decide to keep the prepared drink in plastic containers, is to prevent it from becoming infected with pathogenic microflora. Therefore, when asked how to properly store homemade wine in plastic bottles, experienced winemakers will answer you the following: be sure to adhere to the correct bottling technology. In addition to not using containers that previously contained food and drinks - especially beer, you should adhere to the following recommendations:

1. Before using any container, be sure to wash it thoroughly. Make sure that the water temperature is not higher than 30°C. After this, you must dry the bottle thoroughly.
2. To make sure that the future vessel for storing alcohol does not smell, you need to gently press on its bottom. This will help catch any possible unwanted aroma. If you notice such an odor, immediately place the container in the trash.
3. If the selected bottle passes the test, prepare the necessary disinfectant solution. To do this, simply dilute 10 ml of iodine in 25 liters of cold water. You can use any other disinfectant solution that is suitable for food and plastic.
4. When the disinfectant is ready, pour it into the containers until they are filled to the brim. If you do not fill the bottles to the top, be sure to shake them periodically. The lids must also be disinfected: to do this, soak them separately in the solution for about 1 hour.
5. After processing, the product must be drained and wine poured into the prepared bottles. Be sure to make sure that the drink does not reach the top edge by 1 cm. Then tightly close the containers with lids.
6. Wine must be stored in an upright position at a temperature of no more than 15°C. You can keep bottles of the drink in the refrigerator or cellar, but no longer than 3 months.
7. Check the condition of your homemade alcohol periodically - every 10 days: if you notice an undesirable odor, immediately pour the drink into another container.

Now you know all the risks and intricacies of storing wine in plastic containers. Therefore, in order for your drink to remain aromatic and tasty, follow the recommendations that we have given you.

Glass containers

Common containers for preparing wine at home are glass containers in the form of jars and large bottles. Experienced winemakers use special containers - suley - bottles with a narrow neck and a water seal. The color of sulei can be transparent, brown, green. In vessels you can prepare wort, fermentation occurs in them and intoxicating drinks are stored. Suleys are available in various sizes (1-54 l), in different configurations, in wicker baskets, with handles.

Among the advantages of glass containers are the following:

• Transparency of the material. Possibility of monitoring the fermentation process.
• Chemical neutrality of glass. Contact of material components with alcohol and other elements is excluded.
• Ecological cleanliness. The product is pure, high quality, and healthy.

Disadvantages include:

• fragility;
• heavy weight with large sizes;
• negative effects of direct rays of the sun.

In addition, glass is impermeable to air, and to speed up the fermentation process, a small amount of air is needed to pass through the walls of the container for the yeast to function. During fermentation, it is very important to maintain the correct temperature, so glass containers are wrapped in wool or other dense fabric, which also prevents them from breaking. In addition, wrapping will protect the glassware from sunlight. Despite its shortcomings, glass is considered the best container for fermenting alcoholic beverages.