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As a general rule when should I switch from my primary into my seccondary fermenter?

I'm looking for quick to brew recipes, things that aren't very strong, and don't need to age so I can just have something to have a big glass of on a nice summer day

I know a lot of people use sorb ate to stop fermentation but is it needed?

I've tried looking things up on bentonite but haven't got far, what is it what is it for? Does it change the flavor? Is it just bentonite clay?

I made a batch of welch's grape juice wine it tastes kinda bitter I've sweetened it a little but it's still bitter ... Is there much I can do to help?

I just finished my first batch today and tasted it!! This is the first time I've tried mead.... It was great!!!!!!!!!

I've been thinking about making my own barrel for aging wine ... I was wondering if oak is the only wood I can use or if I can use other woods ... I'm making a practice barrel out of pine but I can imagine that doesn't taste good ... If I can use pine please let me know though

I know about wood aging a little bit but I've never heard about it with wine, do people do it with wine, does it add to the taste?

I need help I can't find a recipe for birch beer anywhere. Help please??

How do I know when to stop fermentation? And how do I do that without funny chemicals

How does just streight up mead taste? Is it good? Can I add fruit or flavor later? If so how?

Is it possible to make kiwi banana brandy because I had both fruits laying around a while ago and I put them in a mason jar with the sugar solution and I wanna know if it'll have a chance before I burry it

Anybody know of a way to make liquor or moonshine without a still?

This is my first batch of wine and so my wine started fermenting and all of the sudden on day 2 it started smelling up the whole room like it smells like a half fermented title wave came through is that normal?