As long as you left some room for the fermetation it's ok, 75% full is
pushing it as a rule of thumb.

> I am using the original
> jug the juice came in. Is this a bad idea?
>

Most wines are mostly fermented withing 2 weeks unless you cold
ferment.

> Jack Keller says 60 days or more. But the turbo yeast one
> should do its job and stop in how long? It is still going after a week
> or more.

No experience with turbo yeast, I think it's just more alcohol tolerant
that most.

> I did the turbo yeast as an experiment and I dont expect to get a good
> flavor from it. If it is too nasty to drink I figure I can always
> distill the alcohol out of it (when I go to New Zealand, that is).

Good general purpose yeast

> I used ec-118 yeast in the first jug, btw.

Make what you like, always. Grape wines tend to be more naturally
balanced as to sugar and acid as a rule so may be easier to make.
Country wines usually require some adjustment to sugar and acid so
usually need measurements.

Joe

> Also, as a beginner, is it better to start with making a grape wine as
> opposed to a country wine, or vice versa?