Fermenter / Batch Fermentation

Make Your Own Fermenter

Why is my Coopers beer fermenter frothing?
Hi guys and gals. I finished my first brew the other day with no problems. My second brew however, Fermented wildly in the first 24hrs and has now stopped. It was frothing out the airlock to the point where i was losing the water. It was sitting at around 30 degrees when i got home from work. Has this ruined my brew?

At what point do I add priming sugar to my secondary fermenter and avoid potential oxygen exposure?
I have read lots on when to rack to a secondary but I am planning on adding the priming sugar to the secondary just prior to bottling. If I do this will i risk oxygen exposure? Could I add CO2 when adding the priming sugar, wait till it dissolves and then bottle immediately?

Homebrew fermenter / Fermenator size?
I have an opportunity to get a 14.5 gallon fermenator very cheap, but I'm not sure if it's too big. Right now I only do 5 6 gallon batches but intend to move to 10 gallon batches within a year. Will the 14.5 be too big for me right now? Will there be too much headspace until I make the move to 10 gallon batches?

Why the working volume of the fermenter is always less than its total volume ?
give in brief detail

Should the yeast settle at the bottom of the wine fermenter when you first add it?

My beer fermenter was not airtight ?
When fermenting my beer it was not airtight at all.. Should i toss the beer ? Will it make me sick ?

How long can you leave homemade beer in the primary fermenter?
5 8 days seems right from what I know.What are the unwanted results.< > < > < > < >

Homebrewing and primary fermenter questions?
Primary fermenter started bubbling within a few hours after I pitched the dry wine yeast activated for 3 4 hours . It's been two days and now it bubbles tube going into a glass of bleach water solution every few seconds. I can see tiny bubbles forming all around the top of the fermenter, and there is a layer of foam floating on top. 1 Do I stir the fermenter or just let it be? Stirring will increase surface area and so forth.. but it's a bit hard because my fermenter is big and I have a tub running out of the top. 2 Is there any way to tell right now if what I have is wine yeast fermenting, or if it is vinegar bacteria, or something else? 3 When it is finished fermenting, do I decant the wine, leaving the lees? or should I take some lees along to the secondary fermenter? I read that there is active yeast at the bottom and failing to put some of this into the secondary fermenter might result in a stuck fermentation.

How to make an inexpensive wine fermenter?
I am wanting to put together a homemade wine fermenter. I do not want to buy the $70 150 kits they sell. I've also already seen the pages where they list about 100 supplies you need to buy to make them but I have also seen the pages where you can use household items to make wine. I am wanting to assemble a kit that will make a quality taste but does not have to be great. If anyone knows information or where I can find information it would be very appreciated. Thanks.

Can I use a brand new, sanitized utility bucket as my primary fermenter?
I want to make a couple of smaller batches of wine ie 2 gallons and the primary fermentation bucket that I have is a seven gallon. Can I use a brand new utility mop type bucket that I got at Menards as my primary?Now wait, I understand the whole food grade thing, but why do I have to have an airlock on my primary? I was on winemaking.jackkeller.net and he indicates that a sanitized piece of muslin is more than enough of a cover for a primary.If any of you care to contact me directly, I'd appreciate learning from someone with experience. youmightbe yahoo.com Thanks Corvato...I can accept that, but yet some instructions indicate that the must should be stirred daily...doesn't that defeat the purpose of the airlock?

Homebrew yeast: stir it into the brew or simply sprinkle over the top of the liquid in the fermenter?
We've been stirring the yeast into the beer but I think that sprinkling the yeast over the top and letting it work its own way through the liquid might be the best way to go. Any thoughts?

When homebrewing, should I wait until I reach my final gravity before transferring to a secondary fermenter?

Primary Fermenter for soy sauce and what soy cause gains through fermention?
i need to know what the primery fermentor for soy sauce is and what the property which the product gains through the process of fermnetation

Fermenter for home beer brewing?
Can you use one of those big water dispenser bottles? I think they are like 5 gallons or something. Also, what are some other things that can be used as a fermenter for home brewing.

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