I am a beer guy and don't drink much wine except the occasional celebratory champagne. I have brewed beer several times but never have made wine. I found a recipe for a backcountry dandelion wine and as we have an abundance of these things this year I thought why not try it worst I will be out is a bag of sugar and a couple oranges. I found a few different recipes but some things struck me as odd. There is nothing in any of the recipes about aerating the wine before pitching yeast an important step in the beer making process. Also is wine less damaged by light, I notice most wines come in clear or green bottles where most any good beer comes in brown bottles to block the most light, I have never seen wine in a brown bottle. While on the topic of bottles, what is with corks? Is this just tradition? Is there any reason I can't bottle wine in a beer bottle with a standard metal cap? I know oxidation is still a problem with wines as it is with beers and that storing wine long term without temperature control can have a push/pull effect on the cork allowing air into the bottle and ruining the wine. Why then do they not go with a different style cap (like beer)