You don't have to be to careful.
My first was a kit , my second was a ton , my third was twelve tons .
Just pay attention and things will be fine . Don't freak out over little
things and let time be your friend.
Greg
> wrote in message
oups.com...
> Just in case you have trouble finding the container:
>
http://www.rcpworksmarter.com/rcp/pr...&rcpNum=2 632
>
> I'll be buying one this fall for cab- 25 gallons in a 32 gallon
> fermenter is the max I'm told. Once it slows down I'll press it into
> 15 gallon demijons.
>
> Maybe I shouldn't shoot for so much on the 2nd attempts at red wine...
> but you've got to start somewhere right?
>
> Adam Preble wrote:
> > In the archives here, I've run into a comments about using a Rubbermaid
> > Brute food-grade garbage can for fermentation, particularly when a pile
> > of fruit is involved. I was considering using one as my fermenter for a
> > lambic beer. How long do people tend to keep the must/wine in one of
> > these cans? I assume if it's food-grade, it could handle it
> > indefinately. On top of that, is there a way to put a gasket around the
> > lid? The style of beer does require some oxygen for part of the
> > process, but it would eventually spoil if left like that too long.
>