Basically, I’m trying my hand at brewing some mead. I’ve previously had a go at making blackberry wine (in fact the reason I’m looking into mead is because I’m not going to have access to as many blackberries this year, so I’m hoping to make some blackberry mead in autumn) and I didn’t use anything but my demijohn (which I left the top off for the initial stages of fermentation).
The recipe I’m looking at says that the mead’s must should be left in a fermentation bucket for a few weeks before being transferred to the demijohn and ultimately bottled. As far as I can tell, both the bucket and demijohn are sealed containers with airlocks on them. Would it make a difference if I just used a demijohn for both stages (I have a spare one I can transfer the mead to) or will I have to get myself a bucket?