If they are food grade and rated to withstand acidity and alcohol for long
periods they may work fine.

I would worry about reusing them though. I don't use them.

Ray

"Zipadee Doodar" wrote in message
.uk...
I am returning to wine-making after 25 years or so (retirement beckons)
and
before I leave work, I have the chance of obtaining many plastic water
dispenser containers, about 20 litre capacity. When I used to make wine
many
years ago, plastic was frowned on as a fermenter, mainly I recall because
they were supposed to allow the ingress of oxygen. Is this still the case,
or is it worth claiming a supply of these containers for the future? The
only obvious problem I can see is that the ribbed sides may tend to gather
some sediment which would be re-dispersed during racking

Looking forward to an extensive cellar again.

ZD