In one of my wine making books the author seals his brute containers
with duct tape for carbonic maceration.



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.