I've recently begun using an 8qt stainless steel stockpot with lid. Found
it when I was up at the local Family Dollar store for 6 bucks. I had done
some batches in my regular 5-6 qt stockpot, but, as with most of my
cookware, it's teflon coated, and while there was no signs of pitting or
anything, was really concerned that chemicals might leech out of it in the
extended acidic contact of fermenting, where I'm not concerned for normal
cooking. I also have a big 8 qt or so stainless steel mixing bowl I use on
occasion, but it's 16" or so wide at the top, and doesn't have a lid, so I
have to try to stretch two lengths of paper towel over the top and tape the
edges. With the strawberry wine(think that was the one), when my grainbag
floated to top, top part of it was high enough to contact the paper towel,
and was worried about the must soaking in the paper towel attracting bugs.
So now I use the aforementioned stock pot. It's not of quality I would buy
for normal cooking, bit thin, etc, but for just holding must on my counter,
has worked great so far. Think current batch of grapefruit wine is third
batch I've done in it.

Joel

"DAve Allison" > wrote in message
...
> Hi. Just bottled my first 6 gallon batch of red, truly fun experience.
> Now I am looking at some speciality 1 gallon batches (like cranberry,
> blueberries, etc.) and need some advice.
>
> I have a 1 gallon jug with air-value thingie, but what should I ferment
> first step in? the jug? or a small bucket? Can't use the 6 gallon bucket
> since I've started a Pinot Noir in it. But it's too big anyway for a
> gallon batch. I don't see anything in the normal "online retail" stores.
>
> What do you all use? Tupperware work? Glass mixing bowl?
>
> thanks for any suggestions. DAve