In article >, Hugh Willmer <hugh@willm
er2.freeserve.co.uk> writes
>Hi just wondered if someone could help me, im making some cherry wine for
>the 1st time and the recipe says that you ferment it in a bucket covered for
>2 weeks before its put into gallon demijohns can anyone explain why this is
>done and why cant you put the liquid straight into the demijohns .
>
Mainly because the initial fermentation is done on the fruit, which you
wouldn't want in the demijohns. Depending on the recipe or method you
are following, fermentation is often much more rapid at the early stage
and is easier to handle in a bucket or bin than in airlocked jars.
--
Alan & Joan Gould - North Lincs.