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The bulk of my country wines hit their stride at about 12 months. Not wasting $$ on #8 corks and chancing problems. Nor will I waste $$ on Nomacorc since none my wine hits 24 months. I'll stick to the #9.

A large garbage bag will be part of the solution.

Welcome aboard @browndd1. Since you have made 3 batches, what equipment do you have? Reason I ask, you need a hydrometer. And I strongly suggest you have more than one. This is my suggestion, now fire away with your questions.

The tanks are galvanized which means zinc. These rubber tubs have a plasticizer that smells to high heaven. Your choice.

Adding skins does improve flavor. I have experimented with and without skins. In fact I have apple peelings frozen set aside for a secondary ferment. (Just need to drag them out of the freezer.)

I feel for you, @NorCal. I lived in Loomis 1981 to 2005. Somehow I saw the handwriting on the wall. That and I was getting homesick. I came home November 2005, not regretting the move but leaving friends and acquaintances. My basement serves as my winery and tasting room, the weather here...

Since the fruit used has been frozen most wild yeast will be dormant/dead, lessening the chance of a "wild" ferment. As for me I use K-meta regardless since I will be stirring or racking. I use a French whip to stir vigorously to aerate. Plus it's a safeguard against some bacteria.

Chill, pour, decant; I don't get it. I serve my (country) wine in a glass.

@Rocky: What you reported coincides with my experience; three years, Label Peelers except I had bought 100.

I totally quit using the one with a disc on each end when I tried to remove them from a bottle. They came apart, the end furthest inside separated from the composite center even if I screwed the cork screw all the way end.

@Ladeda, not knowing how much you made or what size carboys you have, we need to figure out what you have or can get quickly to take up head space. Time is on your side, days or weeks is okay for a short time so long as you add the potassium metabisulfite on transfer. You can try to divide the...

KCRA?

This your cellar, @NorCal ?

Welcome aboard, @learingtogrape

IMO a small fruit press would be ideal, otherwise wring it out by hand.

RC-212

@BrandonT: First off, welcome to Wine Making Talk. A few comments and observations. You want the head space to be about where that blue handle is in your picture. Do not try to lift or move the carboy by the blue handle. The neck is not strong enough. There is on the market a nylon...

@Calhce49, IMO you are bettter positioned than Ladeda for flavor and color. If you only added 1 campden instead of 5, add the other 4. The potassium metabisulfite combines with excess O2 and guards against bacteria. I shy away from using a blender, personally. I have used a juice extractor...

Welcome aboard to Wine Making Talk, @Ladeda . Not all is lost. You can still make wine, though not as flavorful or colorful. Chalk this up to a lesson learned. We all have been there, at least once. What type of fruit? What was the starting specific gravity?

Welcome aboard, @liteboyo