i use a 5 gallon fermenting bin, but i try to brew on a scale of 2+ gallons per brew so for primary fermenting this big bin is just fine. The only thing i don't like about it is that it's opaque.
Regarding your other choices of fermenting vessels if its food grade plastic then it should be ok...
i've been using them Chris and no probs. I just buy and use bigger corks in them as the ones i've got have slightly wider necks. very occassionally i get one which seems to want to push out a cork as soon as its gone in, even ttho the fit seems good. i have some screw tops which i keep for such...
i should have put my cheapskate wine here
here's what i wrote in the thread i made for it
Having got my beaverdale shiraz kit to the first racking stage i decided that a cheapskate wine using the slurry from the kit could be worth a go, as it has what should be good yeast and also oak chips...
i'm sure that i'll eventually get around to using a juice extractor for some brews.
Probably the main concern is that they treat the fruit/veg very harshly. If the juicer uses some sort of grating mechanism then you'll end up with lots of suspended stuff, albeit very fine if it has a decent...
you've gotta ask yourself .... whats killing off real brewing? is it marketeering or is it knowledge? By doing something like this you are giving folks more knowledge than they had before and they are not getting overwhelmed with details, whims, fashion, trends and opinions of so-called experts...
welcome back to wine making
you may need some nutrient and some pectic enzyme
edit: doh, i just re-read your post and i see you have added the above :oops:
nice way to use up the fruit that may have forgotten, i hope it works out for you
just found this one too
http://www.celtnet.org.uk/recipes/brewi ... otato-wine
apparently its a traditional slovenian brew, there's just a tad more detail in the method. worth checking out tho.
i've never made this wine, never been tempted either, but here's some recipes i found cos i'm always curious looking up such things
possibly the most interesting looking one for the amount of added flavours, the advice to leave it a year or so and mention on hazes...