Originally Posted by DoctorCAD
Hmmm, never had that problem! Guess I'd just have to open 2.
Anyhow, you will still need campden to sterilize everything that touches the must, or at least the same sterilization that you would do for beer, and as an anti-oxidant at bottling time.
I'm doing the same thing with a 1 gallon batch of strong apfelwein we made from apples from a friend's tree - seemed like a lot of effort to have the bottles oxidize after a couple of glasses. The irony is, my wine is bottled in beer bottles, and my cider is bottled in wine bottles!