A 7.9 Gal Spiedel fermenter is some of the best money I’ve spent doing kits. I see you can get them a bit cheaper then the $99 I paid. I have 2 7.9g and one 15g that I used for double kits and crushed grapes. For EM they are just great.Moved to the Big Mouth yesterday, where it will sit for a month or so.
I've been tempted by those on several occasions, but I don't think I do enough kits anymore to justify the cost. The last red kit I did prior to this one was in January of 2019.A 7.9 Gal Spiedel fermenter is some of the best money I’ve spent doing kits. I see you can get them a bit cheaper then the $99 I paid. I have 2 7.9g and one 15g that I used for double kits and crushed grapes. For EM they are just great.
@StreetGlide I am thinking about getting a 60L Spiedel and start doing double kits. I has 5g, 6g and 6.5g carboys and want to use them to manage head space in bulk aging of double batches. I would use it for primary fermentation and EM as you suggest. I'm just trying to justify the cost compared to $20 for a plastic trash can. Sounds like you like yours. Any negatives about them?A 7.9 Gal Spiedel fermenter is some of the best money I’ve spent doing kits. I see you can get them a bit cheaper then the $99 I paid. I have 2 7.9g and one 15g that I used for double kits and crushed grapes. For EM they are just great.
I honestly can not give you one negative. I love the ones I have. Right now I have 2 Cru Intl Nebbiolo kits in my 15.9g, a Fiero one of my 7.9g and a EP Aus Cab/Shiraz in the other. All going through 8 week EM and I don’t have a worry with them in there.@StreetGlide I am thinking about getting a 60L Spiedel and start doing double kits. I has 5g, 6g and 6.5g carboys and want to use them to manage head space in bulk aging of double batches. I would use it for primary fermentation and EM as you suggest. I'm just trying to justify the cost compared to $20 for a plastic trash can. Sounds like you like yours. Any negatives about them?
Extended maceration. Kit instructions have you leave the skins in for a week to ten days, then remove and move the wine to a carboy. With EM, the wine is done in a container with a little less headspace and sealed up, where the skins are left for anywhere from a couple to 8 or 9 weeks before removing.Sorry, what is EM?
Thanks. Still a lot to learn.Extended maceration. Kit instructions have you leave the skins in for a week to ten days, then remove and move the wine to a carboy. With EM, the wine is done in a container with a little less headspace and sealed up, where the skins are left for anywhere from a couple to 8 or 9 weeks before removing.
Joe,I followed the instructions.
I also added tannins to the secondary, it's a winner this one is.
I too use a Fermonster for EM. Works like a charm except for that one kit where I added the skins to the Fermonster in the muslin bag.Oh, and a correction on my previous posts: I'm using a Fermonster, not a Big Mouth Bubbler.
Curious what happened. I'm only on my 2nd EM, but have used the bag both times. I normally start the kits in my bucket, then after anywhere from 3-7 days, transfer to the Fermonster. Just gives me a little piece of mind that I've got some extra room if things really foam up those first few days.I too use a Fermonster for EM. Works like a charm except for that one kit where I added the skins to the Fermonster in the muslin bag.