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All the wine kits I have done so far (5) have called for fermenting termperatures between 68 and 79F. Currently, I leave my fermenters in a 30' x 28' crawl space that has a few baseboard heaters and a thermostat, so I can dial it in to whatever the yeast would be happiest at. I have left it...

I've been making wine (from kits) for around 2 months now. My first wine (a shiraz) has now been in the bottle for 1 month after 2 weeks primary and 3 weeks secondary. On bottling day, we ran the wine through a BunoVino filter, adding 1/4tsp sodium metabisulfate, and bottled. We added the...

For what it's worth, I bottled an amber ale almost 3 weeks ago. It spent 2 weeks in primary and 2 weeks in secondary. The yeast packet (Muntons) had a stamp of early 2006, and I wondered at the time if it would make much of a difference (I've read that 2 years is pushing it for dry...

I don't have a CO2 bottle yet, but I do have a few cornies that I could use. Is it possible to bulk prime the batch, fill the keg, and have it pressurize enough? If I fit a picnic tap on the keg after 3 weeks at room temperature, how much of the keg will I be able to drink before the...

Bottled off my second batch tonight (a Cooper's bitter kit), and decided to try the instructions in Revvy's bottling thread. The first time, I sat on the floor and ended up making quite a mess. My neck has recently been giving me troubles (probably from throwing my 3yr old around while...