I brewed a Belgian noel that was 16 pounds of grain and two pounds of Belgian candi sugar. After, I ran another gallon through and got enough wort at 1.050, then added aged hops. So that's the "style".
I made a yeast starter using my backyard grapes that finished at .012. Now a one gallon batch brewed and smelling/looking good. Next step transfer washed yeast to a petri-dish and brew new batches from each colony.
I brew about three five gallon batches a month. As to how I get through that much beer, I fill a glass with beer put it to my mouth take a sip swallow then repeat.
I have a Portuguese and the bottom plate has a spring that holds the bottle against the top, so yes you could bottle with one hand. Might just be a little bit difficult removing the bottle if using Belgian corks but doable.
Attenuation was good at 1.006. Taste was plain with a little hint of white wine but that could be from the grapes and smell had a slight latex aroma. I'm going to make a one gallon batch and some plate streaks and make a couple of one gallon batches from the streaks.
Made my first wild yeast starter from grapes I had growing in my backyard. After 48 hours already have good sign of fermentation and it doesn't not smell bad.