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I've done the Kinkos thing twice now and applied with milk. Works great! However, I noticed that the 2nd batch of labels I did at Kinkos tended to curl up when I milked them. I suspect the person at Kinkos used different weight paper the 2nd time. Does anyone know the weight of the standard...

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I primed my batch with 5 oz of corn sugar and bottled yesterday. Should I continue to keep it in the cellar where it's about 57 degrees or should I bring it upstairs where it's warmer ? My thought is it would carb faster if warmer, no?

I left too much space so it woundn't rise during initial fermentation.

I need to top off my carboy as main fermentation is just about done. Can i top off with more apple juice or will that trigger more fermentation?

To Rack or not to Rack. My juice has been cooking for 25 days now and it looks like the yeast has dropped out. Looks pretty clear. I assume I have a nice cushion of CO2 still sitting on top for protection. I have about the same head space as Ed's photo's on the first page. I was thinking of...

Hi all, I have my first 5gal bottle bubbling away nicely for 2 weeks now. I plan on carbing when ready to bottle. Having no beer experience I searched through the posts to learn how to prime. I still have a few questions. Is there a limit on how long you can leave it in the carboy and still...

I just started a primary fermentation on a bucket of Cabernet Sauvignon must. I see it's very well documented that the temperature should be in the range of 72-77f. What I can't seem to determine is at what temperature must I keep the carboy for secondary fermentation. Thanks.

For those who have used a brake bleeder, how long do you apply vacuum to a carboy?