On Mon, 14 Feb 2005 09:55:02 GMT, "pinky"
> wrote:

> While it will ferment , you are dealing with a very small amount of must --
> only 2 pints!
> Apart from the fact that it takes as much work to make 2 pints as 1 gallon,
> as 23 litres! It just isn't good sense.
> The small quantity means that it is more susceptible to temperature
> variations and yeast doesn't like the temperature yo-yoing up and down. The
> must is also more likely to become infected with other organisms with such a
> small amount -- it just has less resilience -- less of a buffer to overcome
> any nasties during early stages handling.
>
> I just think you are increasing the chances for things to go wrong!

Thank you. I am going to study the subject before trying again,
and perhaps my next attempt will be three or four gallons.

> HTH
>
> --
> Trevor A Panther
> In South Yorkshire, England
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> <desertphile@hot mail. com (Desertphile)> wrote in message
> ...
> > On Sun, 13 Feb 2005 22:58:25 GMT, desertphile@hot mail. com
> > (Desertphile) wrote:
> >
> >> On Sun, 13 Feb 2005 14:23:21 -0500, "Bob" > wrote:
> >
>
> >
> > That was a typo: I meant 0.25 gallon of grape juice. Is that too
> > small?
> >
>
>

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