Can wine juice be fermented in original pail?

It is possible to ferment wine juice in the original pail, but it is not the ideal method. The primary reason is that the pail may not be made of a food-grade material, which could introduce unwanted flavours and aromas into the wine. Additionally, the pail may not be airtight, which could allow oxygen to enter and spoil the wine. Finally, the pail may be too large for the amount of juice being fermented, which could result in the wine not being properly aerated.

If you do choose to ferment wine juice in the original pail, there are a few things you can do to minimise the risks. First, ensure the pail is food-grade and made of a non-reactive material such as stainless steel or plastic. Second, seal the pail tightly to prevent oxygen from entering. Third, fill the pail to the brim with juice to minimise headspace. Finally, monitor the fermentation closely and taste the wine regularly to ensure it is developing correctly.

If you are new to winemaking, it is recommended that you ferment your wine juice in a food-grade fermentation bucket or carboy. These vessels are designed specifically for winemaking and will provide a better environment for fermentation.