Sorry for the "nonsense" quote, I shoulda recognized that my experience won't be universal. As for my process I use 5.5 gallons of store bought, pasteurized juice (not into pressing my own yet) 1 lb brown sugar boiled briefly in a little of the juice, 0.5 tsp yeast nutrient boiled with the sugar, 2.5 tsp pectic enzyme to clear it up, and a pack of dry ale yeast (usually nottingham). OG ~ 1.062 FG 1.006-1.0013. Fermentation room a steady 62 degrees F. The active fermentation (till hydrometer readings stop changing) takes about a week and a half, and I leave it in the primary for 2 to 3 weeks. Sometimes I secondary, sometimes I don't, it doesn't seem to make much difference.