Stoneware

[Sully11]

I have an old 10 gallon Red Wing crock that my dad gave to me that was my grandfathers. It was made sometime in the 30's. It needs a good cleaning, but is in otherwise good shape.

It has no lid. Is there someway to fabricate a lid so I can use this as a secondary? Or is there another way to utilize this?

[bf514921]

"open fermentation primary" sounds like it is screaming for an open fermentation.

[brownbeard]

I have an old 10 gallon Red Wing crock that my dad gave to me that was my grandfathers. It was made sometime in the 30's. It needs a good cleaning, but is in otherwise good shape.

It has no lid. Is there someway to fabricate a lid so I can use this as a secondary? Or is there another way to utilize this?

No lids for those. It is used to ferment stuff in. Open beer fermentation would work, may get funky as hell. Personally, I'd be making kraut. !0gal is a biggun

[Steven P]

Just load it up with cabbage and salt. Weight the top with a board cut into a circle and a cinderblock for weight (or a gallon jug of water) and let the lacto go to town. Can or freeze the results after about 5-7 days of fermentation. My mom did this every fall and canned a few dozen quarts of kraut every year.

You can make pickles with a brine and spice combo in a crock too.

[whitedj]

I always dreaded that time of the summer as a child. The house always smelled terrible!