Improving my setup - advice needed

[kensi]

Howdie, first time poster looking for a bit of advice from the community.

I've been making wine at home for about 7 years. I have been doing this in a few 1 gallon demijohns. My favourite wine recipe is a ginger desert wine I have tweaked over the years. Unfortunately, this wine has become quite popular with my family too... which means whenever I make a batch, I end up giving 75% of it away So, I have decided to upgrade my setup to increase my output.

I have recently bought a new house which has an outbuilding that would be perfect for making wine in. So I was thinking of buying a large fermentor of some type. However, while I am comfortable with the equipment (and process) for making small quantities, I don't know where to start with a larger setup. Could anybody advise?

A friend of mine who is into brewing beer recommended using a stainless steel conical fermentor, but I can envisage a few issues with those... mainly clogging up the tap at the bottom with bits of old grape! I'm also worried about headspace, as the one I have seen doesn't have a floating lid....

Really unsure where to start looking, but I'd like to be able to do 4-6gallon batches at a time if possible.

Thanks in advance for any help!

 

[Chippy_Tea]

If you buy two 23 litre fermenting vessels (buckets) you can multiply your ingredients by 5 and make 5 gallon batches, rack into the second FV for clearing etc.

If you like making your own this thread may be of interest - http://www.thehomebrewforum.co.uk/showthread.php?t=49462

If you look at this thread you will see home brew shops offering discounts to members - http://www.thehomebrewforum.co.uk/showthread.php?t=64575

.

 

[kensi]

Ah, the buckets were my first choice believe it or not

However, I proposed the idea to my wife and she was less than positive :nono:

The problem is that "my" wine room will have to be duel purpose. It will also be a games room/bat cave, basically a place that will occasionally be used to entertain.

On showing my wife the buckets, her attitude was "those look hideous"... followed by "can't you get something in metal like rob's beer thingy?". So I have set myself the task of finding a fermentor of some sort that doesn't look like a bucket. A small(ish) vairable capacity tank would be ideal.

BTW - Thanks for the thread with recipes. Some of those look lush :)

 

[Chippy_Tea]

You can get Stainless Steel Fermenters, you might want to take a seat before reading further - http://themaltmiller.co.uk/index.php?_a=viewProd&productId=585

 

[MyQul]

They also do a smaller 13L version. But it seems to be really popular and often out of stock http://themaltmiller.co.uk/index.php?_a=viewProd&productId=868

 

[kensi]

You can get Stainless Steel Fermenters, you might want to take a seat before reading further - http://themaltmiller.co.uk/index.php?_a=viewProd&productId=585

ichiwawa... thanks for recommending the seated position!

If I could trouble you for a couple of questions?

Currently... I use a couple of demijohns, one to get the fermentation started with the crushed grapes, and a second one for racking away from the sediment. I suppose with these (as they are stackable) I could place one ontop of the other, and just use the tap to rack from the top one directly into the other (and avoid a siphon entirely)?

Is there much issue with headspace with these fermenters? Eg, if thats 23L and I only had enough juice for 15L would I need to go back to the demijohns? or would that be ok?

Also... Are there any special considerations when working with bigger quantities? Anything specific you need to do differently? More camden tables?

I guess I'm unsure about the "science" of winemaking at the moment... I have found a few recipes that work for me and I've just run with them :drunk: . But I still feel like a bit of a noobie when it comes to my knowledge of the process!

Thanks for all the help so far :)

 

[fastline]

Could use the Berglund stainless steel stock pots, much cheaper than the brew buckets and available In a range of sizes

 

[chewie]

GEB have the grainfather SS fermenter at £120 with forum discount http://www.geterbrewed.com/stainless-steel-fermenter-grainfather/

 

[cheapbrew]

ichiwawa... thanks for recommending the seated position!

If I could trouble you for a couple of questions?

Currently... I use a couple of demijohns, one to get the fermentation started with the crushed grapes, and a second one for racking away from the sediment. I suppose with these (as they are stackable) I could place one ontop of the other, and just use the tap to rack from the top one directly into the other (and avoid a siphon entirely)?

Is there much issue with headspace with these fermenters? Eg, if thats 23L and I only had enough juice for 15L would I need to go back to the demijohns? or would that be ok?

Also... Are there any special considerations when working with bigger quantities? Anything specific you need to do differently? More camden tables?

I guess I'm unsure about the "science" of winemaking at the moment... I have found a few recipes that work for me and I've just run with them :drunk: . But I still feel like a bit of a noobie when it comes to my knowledge of the process!

Thanks for all the help so far :)

There is a basic guide to making country wines here.
http://www.lovebrewing.co.uk/guides/wine-making/making-fruit-country-wines/#.VlmfAm6wFkg

 

[Chippy_Tea]

Is there much issue with headspace with these fermenters?

Not while fermenting as the layer of CO2 protects the wine but if ageing for a long period i believe its best to have as little as possible.

 

[engineer]

A 5 gallon glass carboy is another option that can look ok but will be heavy when full of fluid.

http://www.ebay.co.uk/itm/5-Gallon-...100915?hash=item3611288033:g:T9oAAOSwUKxYh5aC

 

[kensi]

Thanks for all the replies so far. I think I'll go for a stainless steel fermentor. Those bad-boys look the business. In principle I know its a bit daft going for "style points" for what is inherently a functional piece of kit... but in reality, this is how I get my significant other to approve the project

I also really like the idea of stackable fermentors... the possibility of starting the fermantation in one, then racking into the one below it excites me. :thumb:

Thanks for all the links and advice :)

 

[tonyhibbett]

Bigger is better up to a point. The fermentation is better, partly due to less fluctuation in temperature. Most people can easily manage to handle 5 gallons. I made the decision to buy an 15 gallon oak cask for maturing wine, which presented a number of logistical problems. Casks can be used for fermenting and are far more attractive than plastic buckets!

 

[Vinotinto]

Reading back on this thread and as a relative newbie - it strikes me that what you are looking at is very expensive. Fine if that is the way you want to go and 'do your hair' in the gleaming stainless steel but.............

yes go bigger and do 5 gallon batches but all you need are a couple of large plastic fvs. I know Chippy mentioned 25 litre jobs but IF you can stretch to it get 33 litre ones as they are so much more forgiving headspace wise, more robust and easier to carry by the nature of the handles etc.

Just my twopennyworth.

 

[jceg316]

IF you are still open to ideas, I'd recommend a FastFerment. They are plastic but look quite impressive to non brewers. They are conical and have a yeast collection ball at the bottom. Not sure how useful that is with wine? I have one for beer and really like it. It can be wall mounted or you can buy a stand. Even with the stand it's cheaper than a SS fermenter.