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dralarms

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i purchased a 55 gallon food grade barrel to use as a fermentation bucket. The problem is it had sliced jalapeños in it. What can I do to get rid of the smell? Or am I stuck with a smelly bucket I can’t use.
 

Boatboy24

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Unless I was making jalapeño wine, I'm not sure I'd use that.
 

dralarms

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bstnh1

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i purchased a 55 gallon food grade barrel to use as a fermentation bucket. The problem is it had sliced jalapeños in it. What can I do to get rid of the smell? Or am I stuck with a smelly bucket I can’t use.
Interesting! The 55 gal. food grade drums around here were mostly used for apple juice, pear juice and similar "non-smelly" stuff. They usually have a little juice left in them and have a fermented smell, but a good washing usually takes care that.
 

topper9520

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why would you use any barrel that was used with any fruit or vegetable other then what your trying to make or a neutral barrel? get rid of it
 

Sage

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I bought 2 onion barrels in 1968, yes 1968, I can still smell onion in them. I have used them for water.
 

stickman

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My first blue 55gal drum was purchased in 1990, previously held cherry flavoring which is not the worst thing for wine, but it took several hot water cleanings and about a year of open air ventilation before the aroma was gone.
 

dralarms

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I loaded it down with baking soda, we’ll see in a few weeks. I guess I’m splitting this batch between my 2 20 gallon fermenters
 

dralarms

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why would you use any barrel that was used with any fruit or vegetable other then what your trying to make or a neutral barrel? get rid of it
Because it was 15 bucks. Figured it was worth a try.

I bought 2 onion barrels in 1968, yes 1968, I can still smell onion in them. I have used them for water.
I’ll bet.
That’s a lot of wine to put at risk vs. buying a new container.
Agreed, that’s why I decided not to use it on this batch.
 

Boatboy24

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Well, a smelly barrel is probably better than a smelly bung! :eek:
 
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