My brew kit pieces are starting to arrive and I have a few questions before I start my first batch (5 gallons).
1) I've seen on some website that I can use raisins and lemon peels as yeast nutrient and accelerator. Is that true? If not what can I use? I didn't buy any and my wife (the boss) said I have reached my spending limit
2) I keep it in my fermentation bucket for 2 weeks then move it to a carboy for 3 months after bubbles stop? I seen differing ideas on that.
3) What temp should it ferment at? I've seen 65 to 80 and 70 to 80 degrees F. I'm planning on putting it in the basement but I'm in South Dakota and the basement stays closer to 65.
Any more advice for a new brewer would be appreciated. Thanks in advance.