So ik typically you use stainless for fermenting or storage of alcohol but what about food grade steel barrels? Not regular steel barrels bc I believe they're epoxy coated or something.
So most people bulk age wine from 6-24 months before bottle conditioning from what im reading. That's a good price point though. I'll Check them out, thanks
I see. That's what I wanted to know and that makes sense they're only used for bottling. I was thinking bottling also meant aging like when you bottle wine in bottles to age them lol.
Yea bottling buckets I should say. And that's what I needed to know. I'm more concerned about storage simplicity and price obviously lol. Anything with a neck is just very cumbersome to store unless it's the small wine bottles. Cleary I don't want something that will contaminate the wine also...
Yea I see what you mean. I'll do so more research on it for sure. I really prefer buckets at this stage bc storage will be way easier than necked bottles that can't be stacked.
Yea you got a point lmao. The Egyptians were pioneers in wine making from my understanding or am I missing something? Anyway there are people still using wide mouth barrels today with great success.
That's understandable but a reminder that in ancient times they used barrels and pots with wide mouths so I can't see that being a huge issue more so the plastics leeching from today's materials. Small amounts of O2 seems less a concern as leeching is in wine but idk lol
Ok yea that's what I was more curious about. The alcohol pulling plastic into the brew. So most bottling buckets are hdpe and I was under the impression they have the same problem. So what would be the difference really is my thoughts
Yea I use a fermizalla which is pet material for fermenting. I know they may have some micro oxygenation similar to wooden wine barrels. So in this case it being used for wine changes the dynamic completely over beer from my understanding.
I wouldn't be using it for fermentation only for aging...
Alright so ik the primo questioned has been asked numerous times and before everyone jumps all over me about searching I did a quick search on here and Google and couldn't find anything about aging in them only about fermenting.
So my question is for bulk aging would it be ok for around a year...
Not to sound funny but the most basic you can do is 2-3 pounds of honey per gallon of finished product and thats it lol. Use some local honey that's dark for a caramelized taste. Of course you'll need yeast and just like that you'll have a very basic decent mead