i just made my first batch of must from a recipe (my first batch of wine was entirely packaged), and ran into one problem so far:
since all i have for containers at the moment are one gallon jugs, i ended up having more must then i could hold in one container. right now, ive got the extra must sitting in a seperate container, but im not sure what to do.
is there any way to add the extra must, without drastically affecting the wine? my guess would be to add the extra must either during the primary fermentation, or between fermentations, but im not entirely sure which to do or how to do it.....
help is very much appreaciated, and ive already convinced myself to get a 2 gallon jug before my next batch =)