Hi all,

I bought a couple of 1.5-gallon "food grade" plastic containers to use as
primaries over a year ago at a kitchen supply store, after having tons of
trouble trying to find glass containers with lids that would do the job.
They're made of semi-opaque plastic. My first few batches of wine in them
went fine, but when I made dandelion wine in May, one of the batches
developed a sort of "plastic" aroma after 4-5 days in the primary. I've
transferred it to a secondary and it still has a vague "plastic" taste over
a month later, but I'll see how it turns out.

I tried again with a batch of blueberry wine yesterday, and after a few
hours of fermentation I swear I could sense that "plasticy" aroma again, so
I hunted around the house for ANYTHING I could use as a primary, and settled
on a giant glazed earthenware cookie jar. The other option would have been
the 2-gallon stainless steel pot I used to boil the water in the first
place.

I'm puzzled as to why this is happening -- there's also the off chance, I
suppose, that it might have something to do with the jelly bags I'm using to
ease the racking process?? Maybe the water is hot enough to "cook" the
containers (this time I made sure it was under 100F before I transferred,
though, and that doesn't seem all that dire).

So:

Anyone else have food-grade plastic primaries make their wine go "plasticy"?

Am I risking anything by using a glazed earthenware (nothing special, just a
large store-bought) cookie jar as a primary?

Any good tips on suppliers of 1.5 to 2-gallon glass containers online?
Canadian sources preferred.

- Matt
http://www.man-man.org

Plastic aroma/flavor is sometimes caused by phenols. Phenols can be a
byproduct of some yeasts or most likely an infection from wild yeast. I do
all my primary fermentation in food grade plastic,
Steve

Matt Shepherd wrote in message ...
>Hi all,
>
>I bought a couple of 1.5-gallon "food grade" plastic containers to use as
>primaries over a year ago at a kitchen supply store, after having tons of
>trouble trying to find glass containers with lids that would do the job.
>They're made of semi-opaque plastic. My first few batches of wine in them
>went fine, but when I made dandelion wine in May, one of the batches
>developed a sort of "plastic" aroma after 4-5 days in the primary. I've
>transferred it to a secondary and it still has a vague "plastic" taste over
>a month later, but I'll see how it turns out.
>
>I tried again with a batch of blueberry wine yesterday, and after a few
>hours of fermentation I swear I could sense that "plasticy" aroma again, so
>I hunted around the house for ANYTHING I could use as a primary, and
settled
>on a giant glazed earthenware cookie jar. The other option would have been
>the 2-gallon stainless steel pot I used to boil the water in the first
>place.
>
>I'm puzzled as to why this is happening -- there's also the off chance, I
>suppose, that it might have something to do with the jelly bags I'm using
to
>ease the racking process?? Maybe the water is hot enough to "cook" the
>containers (this time I made sure it was under 100F before I transferred,
>though, and that doesn't seem all that dire).
>
>So:
>
>Anyone else have food-grade plastic primaries make their wine go
"plasticy"?
>
>Am I risking anything by using a glazed earthenware (nothing special, just
a
>large store-bought) cookie jar as a primary?
>
>Any good tips on suppliers of 1.5 to 2-gallon glass containers online?
>Canadian sources preferred.
>
>- Matt
>http://www.man-man.org
>
>
>

"Steve Peek" > wrote in message
nk.net...
> Plastic aroma/flavor is sometimes caused by phenols. Phenols can be a
> byproduct of some yeasts or most likely an infection from wild yeast. I do
> all my primary fermentation in food grade plastic,
> Steve
>

Really? Ugh. Does it go away ever?

Hi Matt,

<<The other option would have been
the 2-gallon stainless steel pot I used to boil the water in the first
place.>>

I've had very good results using stainless steel pots as primary vessels. I
cover the top with plastic wrap and a large elastic or a string tie, I often
place the stainless cover over the plastic wrap as protection. It has the
added advantage of being able to look inside for activity. Typically, I
transfer to a secondary glass container within 7 days, after the intial
fermintation settles down.

<<Maybe the water is hot enough to "cook" the
containers (this time I made sure it was under 100F before I transferred,
though, and that doesn't seem all that dire).>.

Perhaps your must was too hot on one, or the intial transfer? I do use
plastic vessels 25L (as primaries) for wine kits, but the juice is always
added at room temp.

Steve

I have not had any problems. Do you bleach your container between batches?
Don't use aluminum...but the stainless steel should be okay. I don't know
about the earthenware - I've read some strange things about those leaching
stuff, but not seeing yours, I don't know. I did see a glass container with
top - about 2 gallons, I figured, at Walmart for about $20. I was tempted
to buy it because I only do 1 gallon batches, but my plastic bucket does
fine.
Darlene

"Matt Shepherd" > wrote in message
.. .
> Hi all,
>
> I bought a couple of 1.5-gallon "food grade" plastic containers to use as
> primaries over a year ago at a kitchen supply store, after having tons of
> trouble trying to find glass containers with lids that would do the job.
> They're made of semi-opaque plastic. My first few batches of wine in them
> went fine, but when I made dandelion wine in May, one of the batches
> developed a sort of "plastic" aroma after 4-5 days in the primary. I've
> transferred it to a secondary and it still has a vague "plastic" taste
over
> a month later, but I'll see how it turns out.
>
> I tried again with a batch of blueberry wine yesterday, and after a few
> hours of fermentation I swear I could sense that "plasticy" aroma again,
so
> I hunted around the house for ANYTHING I could use as a primary, and
settled
> on a giant glazed earthenware cookie jar. The other option would have been
> the 2-gallon stainless steel pot I used to boil the water in the first
> place.
>
> I'm puzzled as to why this is happening -- there's also the off chance, I
> suppose, that it might have something to do with the jelly bags I'm using
to
> ease the racking process?? Maybe the water is hot enough to "cook" the
> containers (this time I made sure it was under 100F before I transferred,
> though, and that doesn't seem all that dire).
>
> So:
>
> Anyone else have food-grade plastic primaries make their wine go
"plasticy"?
>
> Am I risking anything by using a glazed earthenware (nothing special, just
a
> large store-bought) cookie jar as a primary?
>
> Any good tips on suppliers of 1.5 to 2-gallon glass containers online?
> Canadian sources preferred.
>
> - Matt
> http://www.man-man.org
>
>
>

Some fermentation odors do dissipate with time. Last years pear mead had a
horrible sulfur odor. I was almost afraid to bottle it. It's been in the
bottle 8 months now & is very nice.
Steve
Matt Shepherd wrote in message
>...
>
>"Steve Peek" > wrote in message
ink.net...
>> Plastic aroma/flavor is sometimes caused by phenols. Phenols can be a
>> byproduct of some yeasts or most likely an infection from wild yeast. I
do
>> all my primary fermentation in food grade plastic,
>> Steve
>>
>
>Really? Ugh. Does it go away ever?
>
>

Some fermentation odors do dissipate with time. Last years pear mead had a
horrible sulfur odor. I was almost afraid to bottle it. It's been in the
bottle 8 months now & is very nice.
Steve
Matt Shepherd wrote in message
>...
>
>"Steve Peek" > wrote in message
ink.net...
>> Plastic aroma/flavor is sometimes caused by phenols. Phenols can be a
>> byproduct of some yeasts or most likely an infection from wild yeast. I
do
>> all my primary fermentation in food grade plastic,
>> Steve
>>
>
>Really? Ugh. Does it go away ever?
>
>

"Matt Shepherd" > wrote in message
.. .
> Any good tips on suppliers of 1.5 to 2-gallon glass containers online?
> Canadian sources preferred.

Certain types of plastic will give you that off odor, but not all. If
you're working with such small quantities, why don't you just buy some
stainless cookware? I've seen that pretty cheap, and it even comes with
lids.

Tom S

"Matt Shepherd" > wrote in message
.. .
> Any good tips on suppliers of 1.5 to 2-gallon glass containers online?
> Canadian sources preferred.

Certain types of plastic will give you that off odor, but not all. If
you're working with such small quantities, why don't you just buy some
stainless cookware? I've seen that pretty cheap, and it even comes with
lids.

Tom S

"Tom S" > wrote in message
. com...
>
> "Matt Shepherd" > wrote in message
> .. .
> > Any good tips on suppliers of 1.5 to 2-gallon glass containers online?
> > Canadian sources preferred.
>
> Certain types of plastic will give you that off odor, but not all. If
> you're working with such small quantities, why don't you just buy some
> stainless cookware? I've seen that pretty cheap, and it even comes with
> lids.
At work I have been offered a couple of plastic food containers. both are
10L or thereabouts and I noticed they have a well known Mayonaise label on
them. I hope to pick them up later in the week. I understand that mayonaise
is based on oil. should I was/ rinse them in any particular way before use?
--
Regards
Thomas
Edinburgh Scotland


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Checked by AVG anti-virus system (http://www.grisoft.com).
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"Thomas" > wrote in message
...
> At work I have been offered a couple of plastic food containers. both are
> 10L or thereabouts and I noticed they have a well known Mayonaise label on
> them. I hope to pick them up later in the week. I understand that
mayonaise
> is based on oil. should I was/ rinse them in any particular way before
use?

Soap and hot water should be sufficient. Mayonnaise doesn't have any strong
flavors that could linger. I wouldn't recommend using an empty pickle or
ketchup jar, though.

Tom S

"Tom S" > wrote in message
m...
>
> "Thomas" > wrote in message
> ...
> > At work I have been offered a couple of plastic food containers. both
are
> > 10L or thereabouts and I noticed they have a well known Mayonaise label
on
> > them. I hope to pick them up later in the week. I understand that
> mayonaise
> > is based on oil. should I wash/ rinse them in any particular way before
> use?
>
> Soap and hot water should be sufficient. Mayonnaise doesn't have any
strong
> flavors that could linger. I wouldn't recommend using an empty pickle or
> ketchup jar, though.
>
Thanks Tom
--
Regards
Thomas
Edinburgh Scotland


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04

Here is a method recommended to remove off-odours from plastic
containers to be used for food-storage:

Removing smells

Get rid of these odours by following simple, home remedies:

You will need a clean cotton rag or paper tissues, water, baking soda,
a lemon or lemon juice. Mix about a cup of water, 4 tablespoons of
baking soda and the juice of one lemon. Wipe the interior of the
container with this mixture, removing all spatters, and rinse with
fresh water.Take the balance of the solution and boil in a shallow
microwave-safe dish for two minutes.The microwave should be very
steamy, use caution when opening the door. Wipe off the container with
a dry cloth or paper tissue. Another solution is to wipe the container
with a 50:50 mixture of distilled white vinegar and water. If the
smells are very strong, let the container sit overnight in the
solution.


"Thomas" > wrote in message >...
> "Tom S" > wrote in message
> m...
> >
> > "Thomas" > wrote in message
> > ...
> > > At work I have been offered a couple of plastic food containers. both
> are
> > > 10L or thereabouts and I noticed they have a well known Mayonaise label
> on
> > > them. I hope to pick them up later in the week. I understand that
> mayonaise
> > > is based on oil. should I wash/ rinse them in any particular way before
> > use?
> >
> > Soap and hot water should be sufficient. Mayonnaise doesn't have any
> strong
> > flavors that could linger. I wouldn't recommend using an empty pickle or
> > ketchup jar, though.
> >
> Thanks Tom
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04

"K.J.Kristiansen" > wrote in message
om...
> Here is a method recommended to remove off-odours from plastic
> containers to be used for food-storage:
>
> Removing smells
>
> Get rid of these odours by following simple, home remedies:
>
> You will need a clean cotton rag or paper tissues, water, baking soda,
> a lemon or lemon juice. Mix about a cup of water, 4 tablespoons of
> baking soda and the juice of one lemon. Wipe the interior of the
> container with this mixture, removing all spatters, and rinse with
> fresh water.Take the balance of the solution and boil in a shallow
> microwave-safe dish for two minutes.The microwave should be very
> steamy, use caution when opening the door. Wipe off the container with
> a dry cloth or paper tissue. Another solution is to wipe the container
> with a 50:50 mixture of distilled white vinegar and water. If the
> smells are very strong, let the container sit overnight in the
> solution.
>
Thanks for this, I have saved it incase the need arises
--
Regards
Thomas
Edinburgh Scotland


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04

"Thomas" > wrote in message >...
> "Tom S" > wrote in message
> m...
> >
> > "Thomas" > wrote in message
> > ...
> > > At work I have been offered a couple of plastic food containers. both
> are
> > > 10L or thereabouts and I noticed they have a well known Mayonaise label
> on
> > > them. I hope to pick them up later in the week. I understand that
> mayonaise
> > > is based on oil. should I wash/ rinse them in any particular way before
> > use?
> >
> > Soap and hot water should be sufficient. Mayonnaise doesn't have any
> strong
> > flavors that could linger. I wouldn't recommend using an empty pickle or
> > ketchup jar, though.
> >
> Thanks Tom
> --
> Regards
> Thomas
> Edinburgh Scotland
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.714 / Virus Database: 470 - Release Date: 7/2/04

Go back to your local Grocer and talk to the bakery . They get in all
thier frostings and fillings in 2 3 5 and sometines 10 gal Food Grade
buckets.

> The other option would have been
> the 2-gallon stainless steel pot I used to boil the water in the first
> place.

You could skip the whole idea of a primary and just ferment in
a carboy. Although the bucket is a good one if your going to have
to strain before putting the must into a carboy.

Don