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.

Yes, they're food grade, come with a lid, and can be purchased with an
optional wheel kit.

I've used them to ferment reds on the skins. When you press the wine
off of the skins, the wine goes into glass, stainless or oak. The
"trash can" is not to be used for long term storage of the wine, just
the initial fermentation of a week or two (or three). There is no
gasket to make it airtight.

You'll need to punch down the "cap" or floating skins several times a
day. Use something that doesn't scratch up the inside of the
container. I use a plastic paddle from an outdoor sporting goods
store.

If you really need a larger fermenter than is usual for beer, consider
a 15, 30, or 55 gallon stainless barrel with a removeable head. They
are airtight, and can be fitted with a bung and airlock. If you don't
need a removeable head, they are even easier to find.

Best of Luck