I would like to try this but I want like to pick your brains first. The reciepe calls for yeast and nutrient, What kind of yeast and what is nutrient? The citric acid would be the lemon juice or would you recomend something different? I have only made beer, is it going to be the same fermenting in a glass carboy and having a blow off tube for a week then racking to a carboy with an airlock? I think I saw it takes 6 months before you can bottle it? How often do you have to rack it during that time? Then 6-9 months after to codition it. Do you prime it with anything when you bottle. And last what is "Ferment out" and what is campden?
Sorry in advance if my questions are silly.You can just tell me to shut up and buy the book but that would just lead me to another question, what book should I get?