A friend of mine who’s never made wine/homebrewed in any fashion before wants to make dandelion wine. He asked about the feasibility of “bottling” the stuff in mason jars. I’m a beermaker myself, not a winemaker, but is this a good idea? Since it’s not a carbonated product at least you wouldn’t have to worry about that, but I suspect evaporation, or perhaps even spoilage might be an issue with the jar lids.
Then I thought about suggesting processing the jars like you were making jelly, to seal the lid, but that can’t be good for the wine, can it?