Macrobins for fermenting

Cellar Rats (ITB)
21

Hey Dave, looks like some great feedback here! I use t-bins quite a bit and find that they are convenient for many of the above listed reasons…I have also done pump overs in t-bins! Only if they are 2/3rds full though…

the lids are a pain in the ass to deal with when you are doing three punchdowns a day etc…so we take plastic tarp rolls like the thick black plastic type…tape two large pieces together that cover and hang over all edges of the t-bin by 6-12 inches then use two bungees around the edges to strap the tarp tightly to the bind…when we do punchdowns we just pull back the tarp, take care of business and then tuck back under the bungees…if you need to you can pull the tarp off completely and lay it on the back side to wipe it down…fyi

22

We use wencos and t-bins for the most part, and I tend to prefer the wencos for the same reasons Linda mentions on the 24’s. As far as alternatives, this year, we’re having some SS bins made by Rule steel that are basically a slightly taller, stainless wenco. Prices are very reasonable IMO, and while they’ll be more challenging to maneuver, etc., there are plenty of advantages. I’ve heard very positive feedback from a few WA wineries using them (they also make SS lids, can weld TC’s and sample taps, etc.). I’m not affiliated with them in any way other than sending over my order form.

23

Great info from everyone. Really appreciated, this place is awesome! Thanks much.

24

grouphug [berserker.gif]

25

I have used T-Bins and bins from Bonar plastics which are insulated. ( I’m actually selling them in case anyone wants some, we have moved to stainless at our new custom crusher - the bins are in Napa ATM )

I echo the comments above about the insulated bins somewhat - but not entirely. Both bin types have their drawbacks - which is why I have some of each.

One thing I have learned the hard way is that you can NOT use agressive yeasts like PDM in the insulated bins. The temp will run away from you. But on the other hand, if you have T-Bins and they are outside… twoards the end of crush, they often do not keep enough heat and you can easily get stuck.

My approach is to use wimpier yeasts with the insulated bins - like assmanhausen for Pinot, and to use healthier yeasts like BDX and D254 with the T-Bins.

One trick I always do also… I innoculate one T-Bin with just a smidge of PDM. The low innoculation rate keeps it from going overboard, but if I have another bin start to wimp out on it’s fermentation, a few buckets of must from the PDM bin with 2#/1000 in yeast hulls - and you have an instant restart!

I charge a 1-bottle of wine consulting fee for anyone who uses that one… [bow.gif]