oops . .probably 34 x 48. The circumference of a barrel is 3.14 x's the
diameter, and the flat bag circumference is 2 x's the width. Make it a
little big.
"Darwin Vander Stelt" > wrote in message
...
> I believe Uline but can't remember. Google on "food grade plastic bags"
and
> you will get lots of hits. There were several sources, and a jillion
sizes.
> The food grade types are usually 4 or 6 mil, a whole different category
from
> garbage bags etc. Mine are not barrel liners per se, as they don't have
the
> extra fold. Those are more expensive, but if you oversize the flat bags
they
> seem to work fine. Mine are probably 26 x 48 x 6 mil, cost $105 with
> shipping for case of 100.
> > wrote in message
> ups.com...
> > Where do you get your bags?
> >
> >
> >
> > Darwin Vander Stelt wrote:
> > > "gene" > wrote in message
> > > . net...
> > > > Darwin Vander Stelt wrote:
> > > >
> > > > > "Mark" > wrote in message
> > > > > ...
> > > > >
> > > > >>I know that for 5 or 6 gallon batches glass carboys are
recommended
> to
> > > > >>keep oxygen exposure limited. When planning larger batches though
> does
> > > > >>it make sense to use a fermenter like this one
> http://tinyurl.com/ynb3om
> > > > >> and not have as narrow a neck?
> > > > >>
> > > > >>Please comment and let me know what you think.
> > > > >>
> > > > >>Mark
> > > > >
> > > > >
> > > > > I have been using 55 gal soft drink syrup barrels ($15 apiece),
and
> I
> > > bought
> > > > > a case of food grade plastic bags big enough to line the barrels.
> This
> > > has
> > > > > worked very nicely , as you can put around 35 gals of must in the
> > > barrel,
> > > > > twist the top around a 1" plastic hose and tie it and put the hose
> end
> > > in a
> > > > > bucket of water and you have an airtight primary. There is room in
> the
> > > bag
> > > > > for the cap to float, and while it is an extra nuisance opening it
> to
> > > punch
> > > > > down etc, it isn't worse than any other system I've seen, and when
> you
> > > get
> > > > > into the later stages of extended maceration where you want to
keep
> it
> > > > > airtight, I just put some argon in, take the hose out and tie it
> > > securely.
> > > > > Over-all it makes for a nice clean system, and when I press, I
just
> > > throw
> > > > > the first bag away and put the wine in another plastic bag with
> some
> > > argon
> > > > > and let it settle a couple weeks before putting it into a barrel.
I
> have
> > > > > done this with smaller bags in 15 gal barrels as well, and it
seems
> to
> > > work
> > > > > fine.
> > > > >
> > > > >
> > > > Darwin,
> > > > Pretty darn elegant setup. Would pressing on the bag be sufficient
to
> > > > immerse cap and keep it wet, instead of opening the bag and
> punch-down?
> > > > My guess is that for first two days, you'd want to open to give
the
> > > > yeast enough oxygen during the growth phase, but after that, in the
> > > > anaerobic alcohol producing stage ..... This method could make for
> very
> > > > fruity wine style.
> > > >
> > > > Now, if you want to make NZ style sauvignon blanc (reductive
> > > > fermentation limiting the yeast's access to oxygen), you'd never
open
> > > > the bag till you transfer to secondary.
> > > >
> > > > And have you used this method with high-foaming yeasts? If so, how
> full
> > > > do you fill your bags in order to leave room for the foaming? More
or
> > > > less than for open top fermentor?
> > > >
> > > > Gene
> > > As you get into the extended maceration, I just slosh it around and
> punch
> > > the bag down.You don't have to open them. The bags (6 mil) probably
> hold 60
> > > or 70 gals, and fold down over the sides of the barrel. I do like to
> scoop
> > > the cap off and dump it into a new barrel every day for about the
first
> 2 or
> > > 3 days after you get a good cap, and pour the wine over it, also try
to
> > > dump most of the seeds off the bottom of the barrel (delestage?). If
you
> > > have one empty barrel you only have to put in one new bag each day, as
> you
> > > can dump the wine and cap from one barrel into a new one with new bag,
> and
> > > dump the seeds in the wheelbarrow, then put the liner back in and use
it
> for
> > > the next barrel. After 3 days of that most of the seeds are gone and
I
> > > start keeping it closed pretty tight. (I use 3 plastic barrels to
> eventually
> > > fill 2- 30 gal oak barrels with a cab sauv, cab franc, merlot mixture,
> and
> > > one 15 gal oak barrel with pinot noir, plus 5 gallons of pinot for
> topping
> > > off wine . I fill them about 3/4 full of must, the cap comes right to
> the
> > > top. ( having a big bag loosly tied sort of keeps it off the garage
> floor
> > > too). After pressing and settling thats about 30 gals.). I macerate
for
> > > about 40 days (or whenever I get around to pressing it which was 6
weeks
> > > this year) and this system is about as forgiving as it gets. I had the
> bags
> > > closed tight (I think a little gas escapes, as you can tell if the
bags
> puff
> > > up they're maybe too tight) with argon in for about the last month,
and
> just
> > > punched it down when I got around to it. And yes, when I put it into
the
> > > barrel after a couple months in the bag it was a real fruit bomb. I'm
> > > extremely pleased with this system because I am one of the more
> > > procrastinating type winemakers and this system seems not to punish
> neglect
> > > (too much).
> > > I got a case of 100 bags for 115 bucks or so, will last me at least 10
> > > years. My next purchase will be for a case in 20 gal size for whites.
> >
>
>