I have read the forums that say wine bottles are not capable of handling the pressure of fermentation. Only champagne bottles and Belgian Trippel bottles can handle it.
For yuchs I have "bottled" two separate batches in the aluminum twist top cans of Miller Lite (not the entire 5 gallons, just a few pints each). While I can't brag on the flavor; that little flimsy aluminum can withheld the pressure. No expansion or leakage.
I am having a really hard time getting my mind around the fact that little can is able to do what a wine bottle can't. Looking for a shout out from the tech heads that can help me grasp the fact that all my girlfriends wine bottles heading off to be recycled couldn't be put to better use by housing my prized homebrew.
Thanks in advance for the edification.