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The
fermentation vessel is nothing more than a clean bucket in which the
sugar solution (mash) can be fermented. 
Basic
rules you need keep in mind
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The
fermenter needs to be able to be cleaned easily. Working with
sanitized material is vital at this stage. If the materials you want
to use are not clean, you might end up with a lot of vinegar......
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It
should have a good lid on it to keep out dust and bugs, and also a
whole drilled for the airlock.
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A
"nice to have" is a tap near the base of the fermentor, so
that you can easily run off the wash once it has finished fermenting.
If the fermeter does not have it - don't worry, use a (garden)
hose to siphon the mash out of the fermenter into the still.
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Fermentation
is very effective at a constant temperature. For a start, you can just
wrap a blacket around the verssel to keep the our friends the yeast
cells warm and comfy.
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If
you want to use a bucket, check if it is made of food grade plastic.
We don't want to get any nasty things in our wash.
Some
suggestions
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Glass
carboys are easy to clean but might break
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A
bucket is more easy to handle as it usually handles
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Never
use buckets or containers which carried paint or other chemicals!
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Hi
tech (expensive) options are (stainless) conical fermeters (not
recommend unless you want to get ride of your cash. You can donate it
to me as well if you insist..)
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Carboy |
Bucket with spigon |
14 gallon plastic fermenter
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Conical fermenter
(plastic)
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Conical fermenter
(Stainless steel)
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Where
to get it
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Check
your local fish and chips shop - they sometimes get mayonaise and
cooking oil etc in a food grade plastic bucket with airtight lid
or plastic container . They will be happy to help you out.
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Check
your local homebrew shop. They should have standard beer
fermenters, usually a bucket with a air tight lid and airlock
hole. For about $10 you can get a perfect fermenter.
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Check
the web if there is no homebrew shop in your area.
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