Beginning my winemaking journey. Some experience making lager beer from malt extracts. I have read forums, blogs, and watched YouTube to hopefully gain some winemaking knowledge. I have two 1-gallon jugs of Apple wine fermenting (EC1118), bung and airlock. Each a slightly different recipe. Both percolating well. Smells like sweet alcohol in the bathroom when I open the door. I'm not averse to trying new techniques or experiments with yeast, flavors, nutrients, sugar types, juices, ABV, and blends. That said my first batch is simple Apple wine ( Apple Juice, 2.5 cups sugar, tsp Citric Acid, small handful dried boiled cranberries or dried chopped dates for nutrient) just a toe in the water. I'll continue experimenting with one-gallon batches of various juice types, yeasts, blend juices, and nutrient types, amino, for the next few batches. I've put out the word to the family that I need clean/rinsed empty wine bottles.