Search results

So I forgot to rinse out my fermenting/bottling bucket and it has a little bit of mold built up in it. Can this be adequately cleaned/sanitized or should I chunk it? If so how should I clean it?

I've got 5 gallons of Edwort's apple wine in a carboy and I'm getting ready to bottle it. It's been in there for almost 5 months. I've read that you can use 3/4 cup of corn sugar to back sweeten the wine. Is priming sugar the same thing or would it work the same?

I started fermenting a 5 gallon batch of Edwort's Apfelwein on 5/15. On day two it began to overflow into the airlock. I addressed that problem already. However, today I noticed some sediment build up in the bottom of my airlock. I've read about people having issues with mold in the airlock, but...

So I started brewing this apple wine yesterday and it already appears to be doing really good. There's a lot of bubbling going on. However, my airlock has filled up with more fluid and it's getting close to spilling over. Is this a problem or is there any solutions to the problem?

My brother and I just put away a mini keg of New Castle Brown Ale. Does anyone know if these kegs can be refilled? There is a picture below if you don't know what I'm talking about.

I got a recipe from a friend for what he calls an apple "wine". After reading online and talking to the local home brew store guy it seems like it might be a hard apple "cider". What is the difference between a wine and a cider? This recipe uses apple juice, priming sugar, and wine yeast.