Just opened my first jar of cactus apple wine. Very nice. I've been brewing beer and wine since 1967 when I was in the 6th grade. Making it for Pa. I have worked as a brewmaster for an ethanol distiller and worked as a chemist at one of the largest wineries in the world and have made approx 10 million gallons of beer and wine, latest estimate. Not a lot considering yearly global output. Anyway, when I ferment beer or wine I use a 5 gallon plastic bucket with a lid to keep critters from falling in. I start out at 15 Brix and bottle at 3 Brix. I use small mouth mason jars. Anyway, glad to be hear.