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Traditionalists not understand, how some people may pour the noble drink into a plastic container. Many home wine producers are more pragmatic over choosing equipment. A glass balloon or a plastic fermenter? The dispute among winemakers is still strong. It is time to present the advantages and disadvantages of both solutions.

 

After initial preparation, the must should ferment before the wine gets into the bottles. In the first phase, added yeast is just starting to work and absorbing bacteria, gradually release the alcohol. The mixture should be stored at 20-24°C. Typically, after about 7 weeks, you can add some sugar to the wine, mix and ferment again. This process takes four weeks to several months. Much depends on the type of fruit and the amount of sugar.

 

The final stage is to pour the wine into clean and dry bottles, which are stored in a cool cellar at 8-15°C. How will the final product taste? Many people think that the quality of the wine depends on the fermentation vessel. Winemakers use a glass carboy or a plastic fermentation bucket. What are the differences between these two solutions?

 

Plastic is (not always) fantastic

Fermentation containers have become very popular recently. Domestic wine producers praise the low price and the convenience of using a plastic bucket. On sale appear containers of 30 l and 34.5 l. It can not be smashed, which is often the case with glassware. Mixing during pre-fermentation in the pulp also does not cause trouble, due to the wide hole. The bucket can be used without any worries because it was made of a plastic approved for contact with food and alcohol.

 

It does not let sunlight in, so there will be no adverse chemical reaction to the wine. It is worth noting that the plastic fermenter is very easy to keep clean, and the removal of fruit pulp from the interior takes a few seconds. However, you must remember about using soft washers to avoid scratching the surface. Microscopic features may develop harmful microorganisms that can cause infection of the drink.

 

 

This type of vessel, however, has several drawbacks. Wine is not usually stored in a plastic bottle, right? As it turns out, this is not a random decision. The winemakers use plastic mostly only at the very beginning of the production process. During long fermentation, the wine in plastic may lose its aroma. The wide lid of the container should be raised several times. There is a lot of air inside, there is unfavorable oxidation, and thus the final product simply becomes distasteful. However, you can buy a transparent container and observe the fermentation process without having to raise the lid.

 

Glossy shine of tasty wine

The cellar filled with vessels of a bulky shape and narrow neck is still a typical view in the winemakers' houses, and glass is still considered the best material for storage. It does not react with alcohol or acids, so it does not have the slightest effect on the taste of the drink. Thanks to its transparency, the production process can easily control the current state of fermentation.

 

 

Although carboys are a good option also because they are available in a whole range of volumes, they can be uncomfortable to use. The infusion is small enough that throwing a dozen or several dozen kilos of flowers or fruit into the balloon is time-consuming. Separating the pulp or fruit particles from the setting is also quite tedious. You can use models with a wide neck, but these are suitably more expensive. Due to the construction, it is difficult to wash and disinfect them. In addition, there is a risk of cracking during operation, which is a real threat to the vintner and the liquor. From time to time, it is worth reviewing your carboys to see if the glass has any scratches, cracks or other suspicious defects in the structure.

 

You also need to remember not to pour too hot water into the balloon. Neglecting this rule may result in serious injury. The larger the dish, the more caution is required. The carboy should not stand on hard ground (concrete, tiles). It is much better to place the dish in a plastic bucket or basket. This will not only facilitate the transfer of the glass vessel, but also to some extent protect it against mechanical damage.

 

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