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    Spiced winter ale question

    I'm going to make a spiced winter ale and I want to add some dried gauva for a little bit of flavor. My problem is that I'm fairly new to brewing and I have no idea how much to add. I want the flavor to be present, but not overpowering. What do you all think?
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    ICK! Apfelwein making my house smell like sulfur!

    Day 2 into fermentation and there is a strong smell of sulfur. I followed the recipe to a T and the airlock is burping like nuts. Is this normal??? If so how long can I expect this to last?
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    Is my fermentation stuck or done?

    I'm sure you guys are sick of the n00b fermentation question (I searched the forum, honest) but here it goes. My main problem I think is that I didn't take a OG measurement before fermentation, this is my first batch and I wasn't thinking. What happened is this: I didn't aerate the wort after it...
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    My cherry wine is too tart.

    I've made a dry cherry wine (my first wine making attempt) and it's about to go into a secondary. I've tasted it and it seems too tart. My question is, should I use an acid reducer and if so, when? Also, if I wanted to impart a little sweetness when and how can I do this. Thanks!
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