Hi, I've been fermenting for about a year now and am starting to feel fairly confident with it. Thus far I have been using Mason jars, both the classic size and the double size ones, to good effect, with pickle pipes to release air and generally cabbage leaves to keep stuff submerged although I have recently bought some purpose made weights. However, now that I'm reasonably sure I won't ruin it, I'd like to move on to larger batches, and I've got an awful lot of peppers growing this year so ideally need to find a solution over the next few months.
My first thought was the cheap but no doubt effective plastic brewing buckets used for home brewing of wine or beer. The thing that stopped me from just buying one is that I have read many times in guides to home fermentation that the acid can break down plastic resulting in unwanted stuff in the product. Does anyone have any experience with this? If you are satisfactorily using these, how do you keep the mash submerged?
Obvious option #2 is glass demijohns. Still pretty cheap and removes plastic from the equation, plus gallon sized ones would actually be ideal, could get a few different combos on the go then. I guess you could just use the same fermenting bung with airlock you'd use for wine or whatever. However, the thin neck seems like it would make it harder to get a weight/strainer type thing in there to keep stuff submerged - if you are using these, how do you keep the mash submerged?
And of course I might be completely missing an even better solution, so if anyone has any ideas on fermentation vessels larger than mason jars I'm all ears!!!
Thanks in advance for any help!