On Apr 22, 5:36*pm, AxisOfBeagles wrote:
Neither?

I don;t think you'd want to ferment Cab in a barrel anyway. What about
getting two or three large plastic fermentation buckets with lids? Will
Mrs. Harris allow that?

http://morewinemaking.com/view_product/19680/103207

Fermenting 5 small lots seems to me only to increase risks, and would
be terribly inefficient from a time / work point of view.

On 2008-04-22 13:19:31 -0700, Wayne Harris said:



This fall, *due to spouse induced space restrictions, *I am fermenting
about 25 5-gallon buckets of Cabernet Sauvignon. (I did not know this
last year, but appearently we have a standing "no-barrel" policy in my
house)



I am thinking about Pressing

Would it be better to:

Press each bucket's cap individually,draining back into the original
bucket?
(More time consuming)

Collect up all the caps, and press as one
evenly divide up the resulting juice back into each individual bucket.
(less time consuming)

thanks. -Wayne- Hide quoted text -

- Show quoted text -

Wayne,
I ferment in 6 gallon pails and it is a bit of a pain. I drain off
the free run and scoop out the cap into the press leaving most of the
seeds behind. You really can't fill them over 4.5 gallons and mine
hold 6.5 gallons technically.

Why not go the large trash barrel, clear plastic poly bag route others
use? I don't know how many pounds you are talking but it sounds like
close to a ton. It would be a lot less work and a lot less space.
You might have only 3 55 gallon barrels to deal with rather than 25
buckets.

Joe