"Tom Kunich" > wrote in message
...
> "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.
>
The problem will be the pure varietal juice. It only comes in 6 gallon
buckets (as far as I have been able to find) and many (especially the South
American suppliers) have already added yeast.