Hi, I have been using a 2 gallon stainless stockpot, it has handles and a
lid and cost $8 from the cheap shop. I decided they were ideal and purchased
another 2 of them and also a 5galloner.
Recently, for the last 10 brews or so, I have been using the stainless lid
to cover the must as I found if I stirred the must 2 times a day to add some
oxygen there were no hassles. This to me is easier than a tea-towel pegged
to the top of the fermentor and have had no problems with vinegar flys.
Hope this makes sense.
I am interested in what others are doing also and wondered if there were any
reason not to use the lid in this way.
Chris.

> 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