I'm Susanna and I'm a third - generation wine maker.
I've just returned to winemaking after a gap of three years and I've decided to stick to single gallons - much lighter, especially using the new PET demijohns!
Fermenting at the moment are Mead, Fig & Rosehip Sherry, Seville Aperitif and I've just bottled a Red Berry Wine made from frozen fruit.
I've just returned to winemaking after a gap of three years and I've decided to stick to single gallons - much lighter, especially using the new PET demijohns!
Fermenting at the moment are Mead, Fig & Rosehip Sherry, Seville Aperitif and I've just bottled a Red Berry Wine made from frozen fruit.
I do like the 3 gallon size carboys so I generally do 3 gallon batches or split 6 gallons into two 3 gallons. I do have a couple 5 gallon carboys so sometimes I will use one of those and a 1 gallon, but they do get too heavy!
