- Feb 15, 2017
- Reaction score
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 Does anyone else make wine like this or is it a outdated way of making wine?