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Brew

I have 5.5 gallons of merlot juice that is unpasteurized, should I add campden tablets to it and if so is it one for every gallon and then let the juice sit for 24 hours covered with a towel before pitching the yeast?

I was thinking of buying a wine kit but all I have made in the past has been apple wine. Besides the basic equipment is there anything else I would need to make a decent red wine?

I just took a reading on some wine and it was 0.090. The wine started out at 1.090 what kind of alcohol % am I looking at.

Anyone know how much yeast nutrient and energizer are needed for five gal.

How would cider done with ale yeast and dme instead of sugar taste?

Is there any chance that cider treated with potassium sorbate could ferment? I have about 10 gal that I got for free and don't want it all to go to waste.

The liquid keeps escaping from the airlock, I have taken it off and replaced it but yet again the same thing. What am I doing wrong?

Are there reprocussions to not adding sulphites during the wine making process ?

Are there any health risks to drinking unpasteurized cider, and would the alcohol created during fermentation be enough to kill bacteria?

Is it important to have ventilation in a room where fermenting is taking place?

I currently have a batch of the woodchuck clone going but added to much sugar. Could I pasteurize the batch before it ferments out?

I recently bottled from a corny keg but had a lot of foam which made it a very long process. I turned the psi down to 4 when doing this. What am I doing wrong?

How long will it take for potassium sorbate to kill yeast?

I recently purchased a Corny keg and was wondering If is necessary to take the whole thing apart for cleaning or could I just remove the lid and clean that way.

I'm about to invest in a corny keg system and was wondering if anyone had any advice for me. I'm starting off small with one keg a ten pound co2 tank and a simple picnic tap.

I am currently making a batch of skeeter pee but I only put enough sugar to get it to 1.040 because I wanted it much lighter. Should I let it drop 20 points until adding the rest of the energizer/nutrient like the recipe suggests or should I do it before.

I am currently making a batch of skeeter pee but I only put enough sugar to get it to 1.040 because I wanted it much lighter. Should I let it drop 20 points until adding the rest of the energizer/nutrient like the recipe suggests or should I do it before.

Have about 50 pounds of apples that I want to use for cider but I don't have a press or any freezer room can anyone help me out with some ideas.

Does anyone have any experience using this stuff as a clarifier, I gave it a shot and added it to my cider I'm just hoping it won't throw it off in any way.