This may be a dumb question but I'm wanting to make a small batch of
wine, my first go at it, but all I have are my 5 and 6.5 gallon
carboys for brewing beer, is there an issue with using a large vessel
or is it just a convenience thing because a smaller vessel is easier
to mange?

Also, while I'm at it, I got a few newbie questions:

why some people put napkin with rubber band on top of fermenter for a
few days until putting airlock on? Some do and some don't, what's the
science behind that, is there any?

Some people use bentonite some don't?

Some people use campden tablets, some dont'?

Some people use Acid blend ,some don't?

Some people use yeast nutrient some don't?

With beer the type and variety of yeast is very critical to the taste
of the finish product, is wine the same?

Sorry if these questions are repetitive or redundant of previous posts
on the group, I just like to get multiple opinions and explanations
for things, I did order my winemaking books on amazon just dont' have
them yet and I want to get going.

Thanks.