OK, being a relative new-bee to mead-making, I'm curious about the demographics of mass fermentation.
That is, what size batches are generally brewed then fermented, and how do you decide (other than marketing and sales data) what size batches you will brew.
I generally brew a fifteen gallon batch dropping off five gallons at a time into stainless steel fermentation vessels. I use my corney kegs for fermentation and they work fine for me. But in the cosmic scheme of mass brewing and fermenting I would think that the fermentation vessel would be on the order of 20 - 30 gallons or greater.
What type of material do the pros use, steel, glass, plastic, wood or what?
Do they use conical fermentation vessels, or cylindrical vats, and what size are they generally?
OK, lot's of questions for the pros, but. . . that's why you're pros, right!!
Thanks much,
Oskaar
That is, what size batches are generally brewed then fermented, and how do you decide (other than marketing and sales data) what size batches you will brew.
I generally brew a fifteen gallon batch dropping off five gallons at a time into stainless steel fermentation vessels. I use my corney kegs for fermentation and they work fine for me. But in the cosmic scheme of mass brewing and fermenting I would think that the fermentation vessel would be on the order of 20 - 30 gallons or greater.
What type of material do the pros use, steel, glass, plastic, wood or what?
Do they use conical fermentation vessels, or cylindrical vats, and what size are they generally?
OK, lot's of questions for the pros, but. . . that's why you're pros, right!!
Thanks much,
Oskaar