Wine fermentation vessel.
Even when extrusion of fruit juice, you have to think carefully, in what vessel should the fermentation be carried out. On the one hand, the choice depends on it, what amount of fluid and what kind of barrels we have, but on the other hand – and that is important to me – in what vessel do we want to make wine.
Smaller amounts of juice are set to ferment in glassware. With minimal amounts, possibly intended for trial, it may be a one liter bottle. However, I would not recommend working with dishes, containing less than four liters of fluid. The smallest balloons with a hydraulic seal are of such size. Four liters is also a convenient capacity for small amounts of fruit or fruit, from which little juice is obtained, such as hawthorn fruit.
Glass balloon with a capacity 25 or 50 liters is particularly recommendable, because it's inexpensive, easy to wash, and above all, the fermentation process can be monitored on an ongoing basis through the glass. A glass balloon does not take up much space and can stand in the kitchen, where it does not bother anyone (unless someone is disturbed by the murmur of the fermentation tube); you can also say, that he is "under constant control".
So for smaller amounts, a glass balloon is perfect. In a specialized store, where to buy the balloon, you also need to obtain a matching stopper or rubber plug, in which you need to cut a hole for the fermentation tube. Larger amounts of fruit, of course, require larger vessels, so that the entire batch can be fermented at once. This is extremely important, because the fermentation conditions in a 100 liter barrel are much more favorable than in two balloons with a capacity of 50 liters each. Why is this happening, I'll explain later.
It is best to prepare a separate dish for each type of fruit. 20 liters of currant juice are set in a balloon with a capacity of 20 or better 25 liters, on 125 liters of grape or apple juice, prepare a 100 liter vessel and fill it in 90%, and pour the rest into a twenty-five-liter and five-liter balloon. During the fermentation process, the resulting wine requires a sufficiently large space, to be able to expand its volume. It is generally sufficient for this 10% volume. As the wine matures later, its volume will decrease as a result of tasting and dressing, where yeast and substances causing turbidity are precipitated. E.g, after the first dressing from the initial ones 125 liters remains a little over 110 liters provided however, that you won't drink too much fermenting must. The vessels are then completely filled again, it means, that we now have a full 100 liter barrel and a full 10 liter balloon.
So, as you can see, one batch of wine is not enough just one vessel; two are always needed: one for fermentation and another vessel, which is filled with new wine after the first dressing, as well as smaller knobs, where excess wine is kept as a reserve for refilling.