Primary Fermentation Container

When performing primary fermentation, a container with a volume at least 20-30% larger than the must is needed in order to allow for the foaming of the must during fermentation. Several options exist:

• A large plastic bucket (with a lid) can be used. (Make sure that there is an air-hole in the lid for the carbon dioxide to escape during primary fermentation. Punching a hole in the lid, and inserting an air-lock is also advisable during primary fermentation. (This keeps the vinegar flies out of the must.)
• A carbouy 20-30% more volume than the must that is undergoing fermentation. For example, use a 7.5 gallon carbouy to ferment 5 gallons of must. Some wine making 'camps' claim that a carbouy does not allow enough oxygen exposure to the wine during fermentation, and advise use of a large plastic container. Personally, I have had good success with carbouy fermentation.
• If you are making a large batch of wine (say greater than 20 gallons), a plastic garbage bin can be used---Hopefully, one that is devoted solely to making wine.