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I have two goals with this next brew 1) to make something like an Oktoberfest and 2) to use some ingredients I already have, which I recognize will take it somewhat away from true Oktoberfest style. I like it a bit hoppier than style too, so there's that. Here goes: 6.6lbs Munich LME 2.2lbs...

Obviously we do this for beer, but I read about a lot of folks that just cover their wine during primary and don't seal and airlock until secondary. Any opinions or real reasons to do it one way or another?

I've been making beer a while, and just bottled my first kit wine, a merlot. Four more (yes 4!) are fermenting or aging right now, and I'm thinking about trying my hand at something non-kit. There are tons of vineyards in Texas, but I'm not connected enough to that world to know if any of them...

Tonight was a good night. Between my wife and I: Bottled: 5 gal EdWort's Apfelwein 4 of 6 gal Merlot wine (2 gal more transferred to carboys to age on oak cubes) Started: 3 gal port wine 6 gal Red Mountain Cabernet Sauvignon 5 gal White House Honey Ale 1 gal semi-sweet mead...

I use Star San to sanitize everything, bottles included, when making beer. I read about wine folks using crushed Campden tabs/k-meta for the same purpose for wine. Is there a reason I should use one or the other for wine? Does it matter?

I'm scheming my next batch, which will be my first mead. I was planning to do either 2 or 5 gallons. I've done a few batches of beer and one of Apfelwein, and the dramatic differences between US-05, EC-1118 and Red Star Montrachet krausen-wise have me wondering how much headspace I need. Can...

Here is my first "original" recipe, which is a modification of EdWort's Haus Pale Ale. It's a bit Oktoberfest-ish, but not exactly. I love Ocktoberfests, but I was going for something a shade lighter, and wanted to see what Cascades do aroma-wise. What do you guys think? I bought the...

I just got started at this, and have my second batch in the fermenter right now. I appreciate the knowledge that is available here, and look forward to doing this for a long time.

As my second batch is fermenting in the swamp cooler, my thoughts turn toward the future, which I think holds a sweet stout. I want something my wife will like, which means malty, not hoppy, sweet, and maybe chocolatey. I'd like this stout to be something you'd drink on a winter night in place...