Initial Fermentation for fruit wine

[Graye]

We are about to start making fruit wine this year, mainly peach and cherry. We have demijohns etc but we are now wondering about the initial fermentation and the containers we should use. Should this be clear plastic or will coloured plastic do?

[MKG]

Doesn't matter a damn unless you're going to store it for an extended period of time (a year or so). If you are thinking of that, then coloured vessels are preferable. Even then, it's red wines which are most susceptible to light, and you're not going to get one of those from peach or cherry.

Best of luck ...

[Jandra]

But do use vessels intended for fermentation or at least food grade plastic. Coloured plastic vesses have, well, colouring agents in them. Could be cadmium for yellow, etc. Yum... or not. You can put a darkcloth over any vessel to keep the light out or put it in a closet, no need to buy coloured vessels.

I use a white plastic bucket for the first open fermentation (when the yeasts need oxigen for multiplication, just 5 days or so) and then put all into a glass demijohn/carboy with airlock to finish of primary fermentation (at that stage oxigen is taboo because of oxidation. The yeasties are now working to convert sugar in CO2 and alcohol) .
When fermentation has slowed down the must gets racked again, removing the last of the fruit and it gets to sit, and sit untill lots of lees have gathered and then it gets racked again after whichit sits, and sits some more...

That's how I do it, but for me fruit is an addition to honey, not the main ingredient.

Good luck, Jandra