Please, don't get me wrong. I would not try and tell someone how they should do their own thing, just offering up my own knowledge. And, if your wine turns out well, I know you will get hooked! I just looked it up, and yours is not that rare, I just never came across it, and haven't tried that method.Oh my, sorry this is my first ever attempt at wine making, and I went w/ just the barest of essentials I didn't want to put money into something I might not like or do again. I got the additives, air lock and food grade bucket. Am going to rely on time rather then hydrometer readings, and put a few campden tablets in before bottling to make sure fermentation is complete. I know not the most technical way, and definitely not the "best" way and if this is something I continue to do I will get the real supplies as I can afford them.
I did put the air lock on though. Hope I didn't ruin it by not placing it when I added the yeast.
I started out with empty one gallon milk jugs - worked fine. But, if the wine turns out well , you end up wishing you had made more, so we did. Now we rarely make less than 10 gallon batches. Plus, it really does get better after waiting several months. One rose petal mead was horrible when I bottled it, so I left it on the wine shelves and forgot about it. 4 years later, it had turned into a really subtle, delicate wine that reminded me of a summer morning, with dew on the grass and that tiniest floral hint in the nose. It was worth waiting for. That was when I wished I'd made 5 gallons!
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