Sanitize all utensils going into bucket
no need to worry about hop and/or adjunct additions the Alcohol will kill the germ ninjas.
Add additions after aggressive fermentation is over in like 3-5 days
And always remember the monks fermented in open buckets. Germs and infections are not...
Its not so much the corks you would worry about its the bottles themselves. Wine bottles are not rated for the kind of pressure you get with beer or champagne. You could have bottle bombs on your hands.
Welcome finally Tacoma is reppin' Yeah I think they check this site because I complain about them quite a bit. They are like the High Fidelity of LHBS. Now they're doing good on customer service but there prices are still too high. When are we all going to get a club together and smash people in...