"Joe Pfeiffer" > wrote in message
...
>
> Second, it seems like everything on the grape side of hobby winemaking
> is based on a 6 gallon batch, from the size of the fermenter to the size
> of the carboy to (most importantly) the amount of juice in a kit. Well,
> for me that's likely to be close to a year's red wine consumption!
> Since I'd like to do a lot more experimentation with the recipe (that's
> how the two questions are related), I'd also like to make batches more
> like a gallon at a time, so I can be trying things every month or so
> (yes, I do realize this means I'll have at least half a dozen
> experiments aging at the same time). Over on the fruit wine side, from
> what I've read it seems like gallon batches are the norm. Is there a
> reason for bigger grape wine batches?

You can find glass one gallon jugs all over the place and adjust your
recipes to make only that amount. Three gallon carboys are also available if
you want a larger quantity but less than the 6 gallon size.