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If its done fermenting getting it into bottles is better than a plastic bucket. All buckets absorb/transmit O2 at some rate. And depending on your lid, it might not be the plastic at all that's introducing O2. The O2 will ingress regardless of the CO2 unless its pressure is high (which it isn't). It will attempt to equilibrate no matter what. O2 comes ...


What did you make exactly? I don't know much about wine, but I would follow commercial storage conventions for the style you made. I think storage temperatures should be lowish unless the style specifically says otherwise, but I'm hesitant to mention a number. 50s-60s would make me more comfortable than 30s-40s or 70s-80s I think. Some general tips about ...

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