Why do home winemakers love using a bucket to ferment and bottle from? EASE!
Going from spigot to bottle will reduce the time your wine is exposed to oxygen. It’s easier to control filling bottles than with a siphon. It’s easy to clean, easy to carry, and easy to transfer. You will love our six gallon, food grade bucket with built in spigot and external volume markings up to five gallons.
The outlet barb accepts 3/8" ID vinyl tubing. To use as a fermenter you will need to pick up the optional lid, a stopper, and an airlock. Includes our new Sediment Block Spigot, which will help minimize sediment uptake as you rack after fermentation. If using this as a bottling bucket, simply rotate the internal portion of the spigot to maximize product output. Spigot includes gasket and sediment blocking lock nut and can easily be removed for cleaning and sanitizing.
If you use the bucket for fermentation be sure to use care when cleaning. Do not use any abrasive pads that could scratch the interior surface. Once you get a scratch in a plastic bucket it is very hard to sanitize. This is also why we don't recommend storing equipment in a bucket between uses as a fermenter. A hot PBW soak is usually all you need to clean a bucket after fermentation.
Buckets are translucent and do not come with lids.
Buckets are not designed to hold pressure.
Lids are not gasketed and so do not always form a perfect, airtight seal. Not intended for long-term storage.
Food-Grade to 180° F