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Ok, I haven't made wine in 25 years, mostly beer brewer. Anyway, i picked up a bucket of syrah juice last week, pitched a packet of montrachet yeast & it went from 1,090 to .994 in 4 days, all without any krausen or foaming on the surface of any kind. Just looked like it had C02 bubbles rising...

I'd like to do something in the style of a "Red Hawk". I am planning on adding 1 qt. Hvy. cream(40%) to 2 gal. whole milk? It will be a meso & B. Linens in the vat. Not sure what my wash liquid will be yet. Does this sound like I'm heading in the right direction? SJ

Ok, I'm very much a noob to this cheese-making thing. I come from a food-service backround so food temp. safety/danger zones are an everyday priority. So, after reading a couple books, making a couple batches of cheese(the latest aging in my homemade cave), I got to thinking about the temps. &...

I brewed a Pumpkin Ale on saturday(yeah, a little late I know). I pitched with a yeast I've never used before(WL568-Belgian Saison). Went in at 76 degrees & fermentation has kept in the 74-76 range. It got off to a great start but, this morning(36 hrs.) it has slowed quite a bit. The onlt...

I just harvested/washed my first batch of yeast this past weekend from a pale ale. Will try some of it in a second batch of APA in a series of single-hop pale ales. Anyway, my question is... can you successfully havest any strain/type of yeast? Thanks, MB