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The quality and taste of home-made alcohol is influenced not only by the characteristics of the raw materials, but also by the characteristics of the fermentation tank. In order not to spoil the beautiful grapes and other fruits, you should carefully consider the choice of packaging.
The container should be comfortable, voluminous and, most importantly, safe. For centuries, vessels made of various materials have been assigned to winemaking needs: from the famous oak barrels and ceramic amphoras to stone (concrete) baths and leather bags. The sizes of the vessels also varied: from modest bottles for a couple of liters to giant receptacles for several hundred or even thousands of kilograms.
Choosing container material
Metal
It is absolutely unacceptable to use aluminum and enameled containers for fermentation and storage of wine. These materials oxidize and give drinks an unpleasant taste, smell and color, not to mention harmful to health.
Food stainless steel, in principle, can be considered as a fermentation tank, but only as a last resort. Not only is it not cheap, it has a considerable weight and is opaque, but also during long-term storage it can give the wine a metallic taste. Therefore, it is better to look for a more worthy option, unless, of course, you plan to use bronze, like the ancient Chinese.
Clay
At first glance, the ideal material: natural and tested by winemakers. But there are nuances here too.
Clay containers break easily.
It is difficult to find a water seal.
Even the strongest and highest quality clay (glazed and fired) is prone to absorb odors, so repeated use of such a vessel can spoil the taste of the drink.
Bacteria easily accumulate and multiply on the surface of the material, which is not healthy. Therefore, a clay jug can be considered as an experimental disposable vessel, but not as a permanent container for fermentation.
Plastic
Quite recently, winemakers reacted extremely negatively to the proposal to use plastic containers for making alcohol. However, with the widespread dissemination and improvement of the material, the attitude towards it has changed. Today, plastic containers are very popular and are successfully used for wine fermentation.
The main thing is to remember that cheap PET bottles should be used for these purposes with caution. They are convenient, affordable and light, but over time they can lose their positive properties and begin to release harmful substances into the drink. After a single use, such a container should be immediately thrown away and replaced with a new one.
The best qualities are possessed by special strong food-grade plastic, which is commercially available in a wide range, although it does not dare to call it environmentally friendly. The “minus” of the material is opacity, which makes it difficult to observe the process. Although, in fairness, it is worth noting that there are also viewed options. However, Vzboltai leans towards natural packaging, so the next two materials are out of competition.
Tree
There is no need to describe the advantages of oak barrels and barrels: it is not for nothing that they have been used for centuries to store wines and other drinks. The material is especially good for long quiet fermentation. In it, the drink breathes, and is enriched with tannins, and acquires a noble taste, and is perfectly stored, and such containers look beautiful and elegant.
If not for one “but”: far from any wood is suitable for wine-making needs, and not even any oak – within Russia, you can find suitable material only in the Crimea and the Caucasus. And the oak container will cost accordingly, not to mention the need for special care for it.
Therefore, whatever one may say, the best material for home winemaking is the latter.
Glass
Affordable, durable, easy to use, transparent, neutral – some “pluses”. Yes, and the shutter is easy to pick up to it.
As a “minus”, perhaps, it is worth mentioning fragility, but if you stock up on high-quality thick glass, then it will not yield to plastic in terms of strength. More significant disadvantages, when compared with wooden containers, are: the ability to transmit light, susceptibility to temperature fluctuations and lack of ventilation.
But all problems can be solved: you should choose a dark glass bottle, store it in a secluded place with a relatively constant temperature, and periodically pour the wine to enrich it with oxygen. Optionally, you can wrap the container with felt or straw to limit light access.
Determining the volume of the container
Fermentation tanks come across different volumes: 5, 10, 20, 30 and more liters. You should focus on your capabilities and the amount of raw materials.
For beginner winemakers who are limited in space, bottles of 5-10 liters will do.
For those who have bigger plans, you can choose 10-20-liter containers.
A larger volume can be problematic in terms of transportation, but if this does not scare you, 30-liter bottles will also be used.
When choosing a container, you should consider:
The container for rapid fermentation should be filled no more than 3 quarters, and preferably 2 thirds, so a volume reserve is needed. A wide mouth is more convenient for this stage, as it facilitates skimming and mixing.
At the “quiet” stage, the vessel is filled almost to the neck, so the extra space is useless. Keep in mind that in the process of primary fermentation of the wort and removal of sediment, the amount of the final product will be reduced by at least a couple of liters.
The ideal ratio of containers for the two stages might look like this: 20 liters for the first and 10-12 liters for the second.
Weed out the excess and leave the right
The number of various “gadgets” and “bells and whistles” to the vessel can be different. Some of them are really useful, others perform the function of attracting attention and nothing more.
Handles for easy carrying are definitely a plus when it comes to large containers. Those who have had to move 20-30-litre tanks will agree. With the help of special holders, it is easier to carefully move the container without disturbing the wort. Wheels are also useful for bulky metal containers.
Water seal. You can buy separately, but if it is already selected and comes with a vessel – why not? The same goes for the special cap or cork. Very convenient: you don’t have to adjust, glue or cut anything. Just make sure the accessory is easy to remove and wash.
The volume scale is a useful thing, especially when it comes to plastic containers. With its help, you can track changes in the amount of wort and observe the process through a special window.
A built-in thermometer is convenient, but not essential. It definitely won’t be superfluous, but it’s quite possible to replace it with a cheap device that is glued to the vessel.
Faucet at the bottom. A very useful item, especially for plastic containers, especially if compatible with other accessories (hose, filling gun, etc.). You can carefully decant a little wine for sampling without disturbing the bulk. It is important that the faucet is slightly higher than the bottom so that the drained drink does not mix with the sediment.
A bubble motion sensor, a built-in electric heater, coasters and other “chips” are, of course, useful, but they significantly increase the cost and are not essential.
When buying a fermentation vessel, remember to make sure that it is not damaged and is intended for food.
Relevance: 20.12.2018
Tags: vodka, mash, moonshine