I just stopped and picked up a 6 gal pail of pinot gris juice. When i asked the seller if I could use the pail it came in to ferment, he says.. all you need to do is open the pail, stir the Lee's, put lid back on , place in room temp and leave it sit to ferment.. around 28 days. When I said, shouldn't I sulfate it, wait 24 hrs then add yeast, he said there was no reason to do such.. that the natural yeasts would take care of it. I asked about an airlock and he said I didn't need one because the lid on the pail had a one way rubber valve to release CO2. Has anyone heard such a thing? Should I follow his instructions, or should I use some yeast? Thanks!