The Fermentation vessel

The fermentation vessel is nothing more than a clean bucket in which  the sugar solution (mash)  can be fermented.

Basic rules you need to keep in mind
  • The fermenter needs to be able to be cleaned easily. Working with sanitized material is vital at this stage. If the materials you want to use are not clean, you might end up with a lot of vinegar......
  • It should have a good lid on it to keep out dust and bugs, and also a whole drilled for the airlock.
  • A "nice to have" is a tap near the base of the fermentor, so that you can easily run off the wash once it has finished fermenting. If the fermeter does not have it - don't worry, use a (garden) hose to siphon the mash out of the fermenter into the still.
  • Fermentation is very effective at a constant temperature. For a start, you can just wrap a blacket around the verssel to keep the our friends the yeast cells warm and comfy.
  • If you want to use a bucket, check if it is made of food grade plastic. We don't want to get any nasty things in our wash.
Some suggestions
  • Glass carboys are easy to clean but might break
  • A bucket is more easy to handle as it usually handles
  • Never use buckets or containers which carried paint or other chemicals!
  • Hi tech (expensive) options are (stainless) conical fermeters (not recommend unless you want to get rid of your cash. You can donate it to me as well if you insist..)
Carboy
Bucket with spigon
14 gallon plastic fermenter
Conical fermenter
(plastic)
Conical fermenter
(Stainless steel)


Where to get it
  • Check your local fish and chips shop - they sometimes get mayonaise and cooking oil etc in a food grade plastic bucket with airtight lid or plastic container . They will be happy to help you out.
  • Check your local homebrew shop. They should have standard beer fermenters, usually a bucket with a air tight lid and airlock hole. For about $10 you can get a perfect fermenter.
  • Check the web if there is no homebrew shop in your area.