I have a pair of 50 gallon food grade barrels with tight fitting lids and snap rings that seal. I've fermented in them a few times, and my son and rolled them up hill from my walk-out cellar to the front yard where the press is, and there was no leaks. In that respect they work perfect.
For my needs, they don't work well, as I make batches small enough (five or less 36 lb lugs) that I can move myself, and they are too deep for that. They also have smooth surfaces, so picking them up is dangerous, and since they seal tightly I'd be making a grenade if I tried even a limited EM.
The Brutes work great as they are broader and not as deep, and the handles make moving them much easier. I pump the wine out, and my son & I can easily pick up the remaining pomace to carry it to the press.
I'm going to try Brian's idea of Visqueen and some type of stretch cord. I will be doing the 14 day ferment, so sealing it 100% tight is not an issue, 99% is good enough to let excess CO2 escape.