Can Tupperware s home brewed wine be made in plastic barrels for five or six years?

OK. No problem. It should be useful for more than 10 years.

All ordinary plastics are twenty years.

Tupperware materials are definitely better than others, but they don't necessarily have a much longer lifespan, but at least 20 years

By the way, PS below... You're rich, you're rich, you're a luxury.

General plastic barrels cannot be used as fermentation vessels and preservation containers for wine, and food grade is required.

It is believed that every family has a plastic bucket, this kind of container is lightweight, has a good sealing effect, and carries the container. It is often used to fill water at home, but few people use it to preserve food for a long time, so in the same way, when making wine at home, many plastic barrels cannot be used for a long time, including the fermentation stage, clarification stage, and preservation stage of wine.

In fact, plastic barrels are divided according to the material, there are many types, including shrinkfilm-shrink film, PE-polyethylene, LDPE-low-density polyethylene, PVC--polyvinyl chloride, BOPP-biaxially oriented polypropylene film, plastic buckets of different materials, different uses, different safety levels, we mentioned above food grade, it requires plastic at the same time PE-polyethylene. But how do we know if our plastic bucket is food grade? Then it has to be judged by a few characteristics:

Observe the plastic buckets. For example, look at the color of the plastic bucket, the surface of the plastic bucket, and smell the plastic bucket. If your barrel has a strong burnt smell, or the surface is not smooth, it feels melted, or the workmanship is rough, then it is recommended that you do not use it; **Plastic buckets**.

That is, look at what your bucket used to do, some of it may be for building materials, it may be a specially bought storage box, or it can be bought from a roadside stall for simple use. If the barrel has been filled with food for a long time before, it is generally no problem to use it for sake brewing.

Therefore, you must be cautious when choosing a fermentation vessel and a storage container for wine, and do not use plastic barrels casually.

It's best to use glass, but plastic buckets don't matter, it's better to use glass when storing, and it's okay to use plastic buckets during the brewing process.

Food grade plastic buckets can be used.

Plastics that are not food grade will not work, and will contaminate food and beverages, especially harmful to men's health.

Due to the carbon dioxide (CO2) gas produced during the fermentation process of home-brewed wines, in order to prevent **, steel and food-grade plastic containers should be preferred, preferably large containers, and grapes should not be filled. During fermentation, it is strictly forbidden to seal the container, and a gap should be left at the mouth of the bottle or sealed with eight layers of gauze.

Hello! Wuxi Parkson Tepatron store will answer for you! Since Tupperware's plastic container raw materials are extracted from the inside of the oil, it is made!

Colorless and odorless! Even if the hot water is hot, it will not smell plastic! Lock Le is also modeled after Tupperware plastic containers, but Lock Le uses silicone rings to seal, while Tupperware is not!

The sealing is much better than him, Tupperware, and there should be no one who can surpass him now, but I don't know in the future!

Wine is usually made in oak barrels, but if it is made in a small workshop, it is not very particular.

Plastic melts into alcohol... What do you think will be the effect of drinking plastic?

Finally, a dedicated home-brewing equipment is used.

Plastic buckets can be used. Plastic bottles do not react chemically with alcohol and do not endanger human health.

To prepare the recipe for homemade wine: grapes: 1000 g, rock sugar: 500 g.

1. Pick the grapes one by one, wash them with water, and then dry them for later use (when making homemade wine, the grapes cannot have moisture).

2. After the grapes are washed, crush the grapes and put them in a clean, waterless and oil-free plastic bucket.

3. Pour in a layer of rock sugar, then a layer of grapes and a layer of rock sugar, and put it until it is full.

4. Sealed and stored, placed in a cool place, and fermented for one month.

5. After the fermentation is completed, filter off the grape pomace with clean gauze.

6. After filtration, pour the wine liquid into a clean and waterless plastic barrel, reseal it for storage, and ferment for a week.

7. After a week, re-filter and the wine is finished.

Chopsticks wwThe successful sister paper is this kind of paper for me, and now it is more than 30 years older, maybe it can help you a little! Fabulous q

Wine can be fermented in food-grade plastic barrels, glass bottles, ceramic jars, stainless steel barrels, etc.

During the production process, mash the grapes, put them in a container with the skin (with wild yeast), add 20% boiling water to melt the rock sugar, and seal in a cool place. The room temperature is best around 20 degrees, and the fermentation time can be mixed and drunk within a month. Pay attention to the hygiene of the container and do not use raw water, otherwise it will be infected with miscellaneous bacteria!

If the alcohol content is less than 13%, it should not be stored for a long time, and it will be sour if you can't finish it.

Yes, the sealing should be good, the sealed box of Tupperware is good, I saw ** last time, and I am willing to help customers brew for free if you pay the money. . . If you make it yourself, you can add water and grapes (without peeling) where to put it, don't care, you can add some rice vinegar to it to help ferment.

As long as it's sealed.

Wine should not be made in plastic barrels, and must be made in a special winemaking container, otherwise you will not be able to make qualified wine at all.

Yes, many of the grape sellers make their own wine in plastic barrels. But it's not good. Plastics are also divided into varieties. Some of the grapes produce toxic ingredients during the evaporation of the grapes, so it is recommended to make wine from ceramics left over from the grandparents' generation.

Taste it carefully, is there any peculiar smell or bad taste?

If the taste is normal and there is nothing abnormal, it can be clarified and sealed as soon as possible.

If there is an abnormality in the taste, it is recommended not to drink it.

Because home-brewed wine is made in an open wine environment, no professional equipment, non-standard hygiene management, grape raw materials are not specialized wine grape varieties, and there is no testing after brewing, so in terms of hygiene, alcohol content, tannin content and other aspects, it is far from the level of professional wineries.

Therefore, the tannin content, acidity content, alcohol content, flavor substance content and hygienic state of home-grown wine are far inferior to those of professionally made wine, and the flavor will deteriorate over time.

If home-brewed wine is stored at room temperature, it should not exceed 1 year at most, and it is best to drink it within 1 year to avoid the multiplication of miscellaneous bacteria and cause unnecessary damage to the body.

Home-brewed wine should not be more than 3 years old if stored in a professional wine cellar or cellar, and it is best to drink it within 1-2 years. Because its hygienic standards and antioxidant capacity are relatively weak, it is very easy to deteriorate or age when stored for a long time.

It has been stored for 5 years, so it is very likely that there are many miscellaneous bacteria in it, and drinking it will cause harm to the body.

How to preserve home-brewed wine.

1. Seal and store the finished self-brewed wine, which can prevent oxygen from entering the wine to produce oxidation reactions.

2. Store the home-brewed wine at a constant temperature of 12-15 degrees Celsius and a moderate environment of about 70.

3. When storing wine, it should avoid sunlight and fluorescent lamps, otherwise it will cause the wine to produce a reduction reaction.

4. In the process of wine preservation, violent vibration should be avoided, which will cause the wine to enter a state of shock, so that the internal molecular structure of the wine will be damaged, and the wine will accelerate the maturity and aging, thereby destroying the taste of the wine.

5. Wine is best sealed in glassware and wooden barrels.

How long does it take for you to stop drinking home-brewed wine? Hurry up and pour it out after this time, and take a look.