In article >, "Joe" > wrote:
>sorry i posted this again, but it didnt show in outlook..
>
>Is it a bad idea to use a 15gallon beer keg to ferment my wine in for?

If the keg is stainless steel, that's not a problem at all. If it's aluminum
like the title of your post suggests, yes, that's a bad idea.

Very bad.

Wine is acidic. Aluminum dissolves fairly readily in acids -- ask any cook
about the wisdom of cooking anything with tomatos in an aluminum pan. A
significant amount of aluminum will enter the wine, more than enough to ruin
the taste, and very possibly enough to be a threat to health.

> when
>should i bottle it? after the 6 months of aging, or can it age in the
>bottles?

I bulk-age my wines 6 to 18 months in glass before bottling. I try to bottle
at least a year in advance of consumption. I'm happy with my results. YMMV.

Your 6 months of aging, or however long you choose to do it, should occur in
glass, stainless steel, or an oak barrel. Not in plastic, not in aluminum, not
in any metal except stainless steel.