quick question on fermenting in variable capacity floating lid tank
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Wayne Bush
Nov 24, 2016, 2:48:25 PM11/24/16
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I'm about to do my first fermentation in a 500 litre stainless steel variable capacity floating lid tank. Do I start the fermentation with the lid directly in contact with the juice, or do I leave some head space between the juice and the lid? If so how much? I have 475 liters in the tank. Thanks in advance for any advice.
Andrew Lea
Nov 24, 2016, 2:57:43 PM11/24/16
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Fermentations foam. That's a given. I would leave plenty of headspace in the first instance, just like any cider fermentation. Otherwise you will be cleaning up the airlock and the saucer every day for a week.
That's how I see it.
I'm about to do my first fermentation in a 500 litre stainless steel variable capacity floating lid tank. Do I start the fermentation with the lid directly in contact with the juice, or do I leave some head space between the juice and the lid? If so how much? I have 475 liters in the tank. Thanks in advance for any advice.
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Wayne Bush
Nov 24, 2016, 3:37:28 PM11/24/16
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Thanks Andrew--I will leave the headspace!
Richard Anderson
Nov 25, 2016, 3:06:01 PM11/25/16
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We ferment in VCT by just allowing the lid to float and do not inflate the seal until fermentation settles down. However on reflection Andrews advise to keep the lid lifted is not a bad idea since you can end up with a very messy lid from the foam boiling up the sides of the tank and sometimes can even sink a lid in a very violent fermentation.
-----Original Message-----
From: cider-w...@googlegroups.com [mailto:cider-w...@googlegroups.com] On Behalf Of Andrew Lea
Sent: Thursday, November 24, 2016 11:58 AM
To: cider-w...@googlegroups.com
Subject: Re: [Cider Workshop] quick question on fermenting in variable capacity floating lid tank
Fermentations foam. That's a given. I would leave plenty of headspace in the first instance, just like any cider fermentation. Otherwise you will be cleaning up the airlock and the saucer every day for a week.
That's how I see it.
Andrew
Wittenham Hill Cider Portal
www.cider.org.uk <http://www.cider.org.uk>
On 24 Nov 2016, at 19:48, Wayne Bush <butter...@hotmail.com <mailto:butter...@hotmail.com> > wrote:
I'm about to do my first fermentation in a 500 litre stainless steel variable capacity floating lid tank. Do I start the fermentation with the lid directly in contact with the juice, or do I leave some head space between the juice and the lid? If so how much? I have 475 liters in the tank. Thanks in advance for any advice.
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-----Original Message-----
From: cider-w...@googlegroups.com [mailto:cider-w...@googlegroups.com] On Behalf Of Andrew Lea
Sent: Thursday, November 24, 2016 11:58 AM
To: cider-w...@googlegroups.com
Subject: Re: [Cider Workshop] quick question on fermenting in variable capacity floating lid tank
Fermentations foam. That's a given. I would leave plenty of headspace in the first instance, just like any cider fermentation. Otherwise you will be cleaning up the airlock and the saucer every day for a week.
That's how I see it.
Andrew
Wittenham Hill Cider Portal
On 24 Nov 2016, at 19:48, Wayne Bush <butter...@hotmail.com <mailto:butter...@hotmail.com> > wrote:
I'm about to do my first fermentation in a 500 litre stainless steel variable capacity floating lid tank. Do I start the fermentation with the lid directly in contact with the juice, or do I leave some head space between the juice and the lid? If so how much? I have 475 liters in the tank. Thanks in advance for any advice.
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Tony Lovering
Nov 25, 2016, 3:32:42 PM11/25/16
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If you watch this video and go to 2:50 you will see a good solution of how to use a floating lid tank for primary fermentation. Use a loose fitting lid with a rubber seal and an airlock
After the primary fermentation and racking fit the floating lid
Cheers
On Friday, 25 November 2016 20:06:01 UTC, Richard wrote:
We ferment in VCT by just allowing the lid to float and do not inflate the seal until fermentation settles down. However on reflection Andrews advise to keep the lid lifted is not a bad idea since you can end up with a very messy lid from the foam boiling up the sides of the tank and sometimes can even sink a lid in a very violent fermentation.
-----Original Message-----
From: cider-w...@googlegroups.com [mailto:cider-w...@googlegroups.com] On Behalf Of Andrew Lea
Sent: Thursday, November 24, 2016 11:58 AM
To: cider-w...@googlegroups.com
Subject: Re: [Cider Workshop] quick question on fermenting in variable capacity floating lid tank
Fermentations foam. That's a given. I would leave plenty of headspace in the first instance, just like any cider fermentation. Otherwise you will be cleaning up the airlock and the saucer every day for a week.
That's how I see it.
Andrew
Wittenham Hill Cider Portal
www.cider.org.uk <http://www.cider.org.uk>
On 24 Nov 2016, at 19:48, Wayne Bush <butter...@hotmail.com <mailto:butter...@hotmail.com> > wrote:
I'm about to do my first fermentation in a 500 litre stainless steel variable capacity floating lid tank. Do I start the fermentation with the lid directly in contact with the juice, or do I leave some head space between the juice and the lid? If so how much? I have 475 liters in the tank. Thanks in advance for any advice.
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Martin Morsing
Nov 30, 2016, 3:05:40 PM11/30/16
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What are your experiences with floating lid tanks? I heard that they are difficult to keep air tight?
Peter Barda
Nov 30, 2016, 4:19:59 PM11/30/16
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I use VC tanks for wine making. They need regular inspection (every 5/6 days) to make sure the tubes remain inflated. Have dispensed with the air pumps mine came with, in favour of car tyre valve stems and a small compressor to make inflation easier. Others nearby (Hunter Valley in Australia) have done likewise, but inflate with nitrogen and say they have greater confidence in the seals holding for longer.
Peter Barda
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