I have not even purchased equipment yet however, the thought of making wine intrigues me. However, the only space I have in which to produce wine, due to temperature constraints, is in the house with storage in a clothes closet. Will the wine give off enough odor during fermentation that I would not want it in the house or especially in the clothes closet?
I made a small batch of Sauv Blanc in the house a few weeks ago. Once fermentation really got going, yes there was a strong odor of yeasty CO2. Have you considered a means to vent those gasses outside through a dryer vent hose and 4" equipment ventilation fan?
Good luck.
Gene
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