Originally Posted by WilliamSYKES
I have been making wine for several years now and have just recently started reading on forums like this on how other people make wine and technical terms of the process. The only way I have ever made wine is a 50 gallon barrel that is food safe and airtight with a cork with a hose running through it one end is in the barrel and the other end goes into a jar of water so the gases that are made during fermentation can escape and keep the barrel airtight. I usually get between 30-40 gallons of wine every batch and all have been really good. I always use the actual fruit instead of the juice and filter once or twice through a cheese cloth strainer that I make. Does anyone else make wine like this or is it a outdated way of making wine?
Essentially, you are doing the same thing we are, just with different equipment. Fermentation barrel or brute fermenter, same thing. Cork with hose going into jar of water = an airlock. Filtering through cheesecloth after pressing instead of racking off of the lees accomplishes much of the same thing. In the end, if you are letting it sit and get clear, we're on the same track...........Personally, though, I like the fancy toys, but that's just me.