Fermentation Bin Query

[andy_hardy5]

I have a 30 ltr fermentation bin that I previously used for brewing beer. I am thinking of using it for my next batch of Youngs Cellar 7 wine as the helpful shop assistant seemed to think I could. His advice was to just "crack" the seal on the lid to allow the gas to escape as the quick fermentation (7 days) means that the wine won't spoil.

Is this a good idea or should I drill a hole in the lid and fit an airlock??

I'd appreciate any advice.

 

[Moley]

Leave the lid on.

It probably won't need cracking either, just keep an eye on how much it bulges when fermentation gets underway.

Don't be too fixed on the “7 days”, fermentation will take as long as it takes, especially as temperatures are falling. If you've got a hydrometer, rely on that and not the calendar.

 

[andy_hardy5]

Thanks, Moley !

 

[Green Pesto]

I would slightly disagree .... I'd use the tub with no problem, buy DO fit an airlock.
Providing the room temperature is around 19 - 22deg then a 7 day kit will be exactly that.
5 days fermentation followed by racking & 2 days adding additives that come with the kit.
Bottle on day 7 or 8 & will be drinkable straight away, although 5 - 7 days left will improve it.

 

[evanvine]

Totally pointless fitting an airlock to a bucket, the lid doesn't seal well enough!
Fermentation timings can never be predicted, no matter what it says on the tin.
Moley makes more spelling and syntax errors than he does getting wine making techniques wrong :rofl:

 

[stu9000]

i hate to disagree with my elders and betters but my ferm bucket is definitely air tight!
I have drilled a small hole for an air lock.
I quite like being able to judge how vigourous the ferm is too.

 

[tubthumper]

as for bins being airtight no one is exaclty right
as some do produce an air tight seal and need to be drilled ( not many though I only have one)
and the majority are not air tight

so depends on the make and also when it was made as to if its air tight

and you can get one thats normally not air tight to be air tight if its warm and you muck about with the lid a bit pushing and pulling it up a bit then down a bit.

But I would take moley and evanvies advice on wine over anyone elses anywhere

 

[Moley]

Use your common sense, if your lid bulges alarmingly and looks likely to blow, crack the seal or drill it.

Anyway, this question has been posted under winemaking and not brewing, so unless you're talking about the juice/flavour extraction phase of country winemaking while it's on the pulp, IMHO a bucket's the wrong thing to be using in the first place.

 

[daveanson]

I'm using a beer barrel to brew cider (my first time). As the barrell had a pressure release value I tightened it up. I gently unscrewed the cap but it foamed up like a good un' once it was mostly untightened.