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How long will these additives keep before losing effectiveness or going bad? yeast nutrient yeast energizer wine tanin citric acid campden tablets potassium metabisulfite sorbate I don't make a whole lot of wine, so it might be a while before I use these up anytime soon lol.

if i used granulated sugar instead of corn sugar could that be the reason why my cider doesn't taste that great? I'll wait for the 6 month mark before I try it again.

ok that makes me feel a whole lot better. thanks!

I've read somewhere that you're supposed to put vodka or sanitized solution in your airlock. I don't drink vodka, so I don't have any on hand. So I put a solution of starsan in my airlock. But then i was thinking: what if some of this solution gets into my wine? I quickly poured it out and...

thank you, this was very helpful

Why doesn't anyone secondary ferment in a primary bucket? It sounds like a nice, cheap alternative to glass or better bottle carboys. As long as it's topped up and the lid is air-tight, isn't it the same thing. The only trade-off I can see is that you wouldn't be able to see how clear the...

yep, i've been using airlocks. I've come a long way since my bread yeast and balloon days! I meant to ask if I can use Carlo Rossi wine jugs for aging? I'm trying to get the most volume for my buck, plus there's free wine included when I buy these jugs. And I did not plan on using a...

I am really nervous about oxidation. I am also really nervous about my wallet. So I'm looking for some balance between economy and quality. I will be going out to buy some Carlo Rossi wine jugs. Are these screwtops like the ones on welch's plastic containers. Will this create an air-tight...

yes, i like that price a bit better!

I am making Joe's quick grape mead. I just racked for the first time, and tried a little bit. I have never tasted mead before...but this was amazing! I am trying to have some self-control here and wait another 2 weeks for aging. I can't imagine what that will taste like. I want to make...

yeast dont like vibrations, dont shake. im new to this as well, so maybe there is some shaking method I am not aware of?

I came across this on accident: http://www.spikeyourjuice.com/ What do you guys think? Should I stick with my local brewing shop or try this out? They say the wine is fermented and drinkable after 48 hours...seems too good to be true.

very helpful, thank you!

I have tried to read a ton of stuff on wine making, but I am still hazy on a few things. So here's a series of questions, if you can answer at least some of them, I would greatly appreciate it. 1. My carboy is one of those 5 gallon plastic water jugs you get a Loews. I also use empty...

i got a reading of 1.062. I guess it won't be so sweet. where should I stop for semi-sweet and where should I stop for dry? If i stop at semi-sweet should I use campden tablets and potassium sorbate to stop any further fermentation?

thank you, this was very helpful! I do not have a hydrometer, but I think I will pick one up at the brewing store tomorrow.

I am fairly new to brewing. I am trying to make cider/apple wine. I have: 3 gallons of apple cider 6 cans of frozen concentrate (apple mango juice) 6 cups sugar 100 raisens water to make 5 gallons I will use Nottingham, champagne, or red star montrachet yeast I have just realized...