fermentation in a bucket, why?

[andystone]

Hi all, just getting into wine making and home brew beers, and now have a question.

Why do we let the wine berries/fruit etc start fermentation in an open bucket before transferring to a DJ? Is this necessary for all wines?

 

[goodolpete]

Hi.
I use a closed bucket for recipies where solids are used,
eg I make a peach wine from four cans of Sainsbods
value peach slices and a litre of my few remaining
wgj cartons.

 

[andystone]

So, do you only need to ferment using a bucket if solids are present, such as grapes? I ask because I've just thrown supermarket apple juice into DJ's with yeast and off it popped, bubbling like a trouper.

 

[Cwrw666]

Most people use a fermentation bin to start off the brew as fermentation is usually very vigorous to start with and it all froths up alarmingly, worse if there's solids / pulp in there too. Do that in a demijohn and you could well end up with it all squirting out through the airlock ! - as I managed with my sloe wine when I thought it had been in the fermentation bin long enough and it hadn't. I ferment stuff in the airing cupboard. I have to say my Mrs. was very calm about the whole thing, though it was me that had to wash the spare duvet and blankets...

 

[goodolpete]

So, do you only need to ferment using a bucket if solids are present, such as grapes? I ask because I've just thrown supermarket apple juice into DJ's with yeast and off it popped, bubbling like a trouper.

I use one as Im using sultanas instead of the wgj thats non-existant
ATM. I wash 250g under the hot tap for a minute to get rid of the
coating of vegetable oil, put in a kilner jar and cover with boiling
water, and leave till they swell up. Then I blitz them, sieve the liquid
into the bucket through a small straining bag, clip the bag and chuck
it into the bucket with the AJ and sugar and other usual ingredients.
So far the results have been good.