primary fermenting vessel

[pith-head]

Could anyone please tell me if a 5 gallon fermenting vessel is ok for using as a primary fermenting vessel for 1 gallon of wine, or would it be two big?

Or would it be possible to use a demijohn with a cloth over the top of it till the vigorous fermenting slows down?

Or what is the best vessel to use? AThanks for any replies.

 

Anything that is clean and doesn't leak is fine.
Just keep it covered with a teatowel, plastic lid, cottonwool bung or fermentation trap.

 

[Moley]

I suppose it would rather depend upon what you're making.

If it's a country wine and you're starting with fruit/veg/whatever, a 5 gallon bucket is fine. If it's a juice wine, kit wine or has no solid matter it could (or perhaps should) go straight into a DJ, but only fill to the bottom of the shoulder to start with and top up after a few days.

 

[Fally over oops]

I thought that it was a bad idea to use a 5 gallon bin to ferment 1 gallon because of the extra air in the bin? That's what I was told anyway!

 

[djskinner]

I would think that for a primary fermentation, the oxygen would be used up and replaced with CO2 without any problems. You point would seem valid if you were using it as a secondary vessel though.

 

You point would seem valid if you were using it as a secondary vessel though.

One Campden tablet per gallon solves that oxidation problem.