My fresh squeezed apple wine turned out awefull tasting so bad I don't want to bother bottling it.
How do I tell if it turned to vinegar?
Would a ph test let me know?
What does Attenuation mean? So far I just tasted my first bach I ever made. It is rasberry wheat. Taste really really good but taste more like wine and is sweet.
2 days ago My nephew and I bottled my first batch. today I found out he has the fleu. what are the chances of the entire batch being contaminated with the fleu? Any way to tell?
