an ingenious one, at that :))
I hope you used real wine yeast and not bread yeast or beer brewer's
get an airlock and single-hole stopper for your next batch.
You didn't say if you were fermenting just juice or have grapes and seeds in your tequila bottle (what a confused worm).
Your balloon is doing a fine job as well as it is still partially inflated. Before it deflates completely, you'll want to transfer the wine to a smaller (necked) bottle. Did you use a 1.5 liter, a 1 liter or a 'fifth', and how full is it? Lessee.... liter decants well into fifth (or 750ml wine bottle), fifth goes well into a 22 ounce beer bottle, 22 oz goes well into a pint; pint into 12 ouncer, etc.
This will probably be the time that you are 'racking off the lees',i.e. decanting off the liquid and leaving the settled 'dead' yeast behind. At that point you'll want the wine coming well up into the neck (minimize the surface area of the wine potentially being exposed to air), cuz not enough CO2 being generated to protect the wine, so you'll you'll likely want to put a little potbuttium metabisulfite in there to protect the wine (a quarter of a Campden tablet, ground into powder, sounds about right to add to a liter of wine).
Gene
agent yellow
