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Awesome, thanks for the hand holding. Do I have to wait any special time after boiling, or just until it cools down?

Thanks, Doc. David, can you tell me (or can you point me to a thread that does) what to do with the boiled yeast? I understand of course that that would kill the yeast, thereby providing hulls and such for the yeast in the wine to feed on. How long do I wait, etc? Thanks!

Thanks for the quick response, David. I'm still a bit of a noob. Can I use any GF dry yeast from the store (we have a Wegman's nearby that has a full GF baking section) or do I need to use brewing yeast? What do I do after I boil it? I've never made it from scratch before. My last batch of...

Hey guys, I've searched on Google, but I can't find a definitive answer; does yeast nutrient contain gluten? We keep a gluten-free house, as my wife and son are HIGHLY allergic, and I'd hate to make a wine she couldn't drink. Thanks!

I was actually thinking of the first option; stabilize and add fresh juice. I might try your suggestion, though. This is supposed to be for Christmas. If I do add the fresh cider in, and it's not done fermenting out by the 22nd or so, I could stabilize then, and bottle on Christmas Eve...

I made a batch of Graff, but due to a noob error, it's too hoppy. Readings (and lack of activity in the airlock) tell me I'm ready to bottle. If I pasteurize a gallon of fresh cider, can I add it in, to sweeten the batch before bottling, or will that kickstart another round of fermentation?

Brandon, Any advice regarding using apple cider vs. apple juice? A local orchard that does IPM instead of chem pesticides is currently selling unfiltered, unpasteurized cider, and I'd much rather use that!

Thanks, David! I'll be firing up a batch of GF Graff this week, and will report back.

I need to make a batch of gluten-free graff, and I found this: http://www.brewingwithbriess.com/Products/GF_Syrups.htm Any recommendations?

Gotcha. At first, I thought the sorbate ended fermentation right away, but further reading here (I try to RTFM as much as possible) says that it doesn't kill fermentation, rather that it prevents yeast from multiplying; so fermentation ends naturally after a few days. Is that correct? We keep...

Why did you get yelled at? Is the drill paddle method frowned upon?

Do I have to sulfite it? I want to avoid adding sulfites if I can. Will the sorbate be enough? Also, can I add my additional fruit juice and sugar first and THEN put in the sorbate? Thanks, ya'll!

Hey folks, For Christmas this year, my wife and I decided to make wine for our families, as gifts. We followed the recipe for Ethiopian T'ej, in the "Wild Fermentation" book. As the title of the book implies, we were going for natural fermentation, so we didn't add yeast. We simply mixed...

Hey folks, My friend Karl referred me to this board a moment ago, when I called him panic-stricken. I used a recipe from a book to make Ethiopian-style T'ej, with the goal of bottling it and giving it as gifts to my family. The recipe said it would be ready to bottle in 2-4 weeks. Well, I...