So I had gathered some Mustang grapes on 7-05 and they've been in the freezer since. During that time, I bought a fermenter and some required chemicals and planned on making 3 gallons of wine. I followed Jack Keller's recipe for Mustang wine, semi sweet red. As it turned out, my new fermenter was not enough to hold all of the water, juice and grapes. I had no other choice but to turn to my beer fermenter, which, of course, has a lingering odor. I hope this doesn't screw up the whole thing; the wine should be in the primary for 7 days, and then to a class secondary. I'm considering preemptively oaking it to possibly mask off flavors, should they occur.
Thoughts and suggestions welcome.