The size of the Fermenter is not important as you would be using open fermentation, so IMHO, a 5 gallon bucket would be OK. You would need the head room to push down the grape skins (if making red). After the fermentation, put it into two 1-gallon carboys, or a 2 gallon one (if you have it) with the wine up to the neck for minimum oxygen. put a bung(Cork) with an airlock. Test the SG. If good. let it sit for 2-4 weeks. then taste it.Hi, I have enough grapes to produce 2 gallons of wine. Can I use a 5 gallon barrel, or is it better to use two 1 gallons jars?
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