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How can I help?

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[[Category:Help]]
 
[[Category:Help]]
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For help with Wiki editing commands and formatting, visit the Wikimedia help page at http://meta.wikimedia.org/wiki/Help:Editing
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==A wiki is what you make it==
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Every homebrewer knows that one of the best resources for learning and improving is other brewers.  Why not share your experience and knowledge with the home brewing and winemaking community by contributing to the Home Brewing Wiki?  If you notice something missing, incomplete, or incorrect, please pitch in.
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==How to contribute==
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Adding and editing articles is simple.  To get to the editing screen, just:
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*Click on the "edit" tab at the top of every page, or on one of the "edit" links next to a section header, to edit that page or section
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*Click on red links, which are links to pages that don't exist yet, and create them
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*If you search for a term that doesn't exist yet, click on the "Create this page" link and create an entry
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*If you have a good public domain image for an article which needs one, use the [[Special:Upload]] page and upload it
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*If you notice spelling, grammar, spacing, or formatting errors, fix them
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*If a page should link to another wiki page but doesn't create the link by surrounding the term with <nowiki>[[double brackets]]</nowiki>
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==Basic wiki editing==
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The editing screen is pretty self-explanatory for simple edits.  If you want to use headers, categories, templates, and other advanced editing tools, visit the Wikimedia help page at http://meta.wikimedia.org/wiki/Help:Editing for more information.
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==For wiki experts==
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If you already know your way around a wiki, here are some pages that will help you make the most useful contribution you can make:
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*[[Special:Community portal]] talk about current projects and has links to stubs and wanted pages
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*[[Available Templates]] shows you some of the templates used to create special pages
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*[[Special:Categories]] shows you the current categories used to organize articles.
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If you don't know much about
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==A special appeal to vintners, meadmakers and cider experts==
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Right now, the wiki is pretty beer-centric.  If you can help us add more content on [[mead]] or [[cider]], or especially [[wine]], please do what you can.  We want this site to be useful to the entire fermentation community.

Revision as of 20:50, 28 August 2007


Contents

A wiki is what you make it

Every homebrewer knows that one of the best resources for learning and improving is other brewers. Why not share your experience and knowledge with the home brewing and winemaking community by contributing to the Home Brewing Wiki? If you notice something missing, incomplete, or incorrect, please pitch in.

How to contribute

Adding and editing articles is simple. To get to the editing screen, just:

  • Click on the "edit" tab at the top of every page, or on one of the "edit" links next to a section header, to edit that page or section
  • Click on red links, which are links to pages that don't exist yet, and create them
  • If you search for a term that doesn't exist yet, click on the "Create this page" link and create an entry
  • If you have a good public domain image for an article which needs one, use the Special:Upload page and upload it
  • If you notice spelling, grammar, spacing, or formatting errors, fix them
  • If a page should link to another wiki page but doesn't create the link by surrounding the term with [[double brackets]]

Basic wiki editing

The editing screen is pretty self-explanatory for simple edits. If you want to use headers, categories, templates, and other advanced editing tools, visit the Wikimedia help page at http://meta.wikimedia.org/wiki/Help:Editing for more information.

For wiki experts

If you already know your way around a wiki, here are some pages that will help you make the most useful contribution you can make:

If you don't know much about

A special appeal to vintners, meadmakers and cider experts

Right now, the wiki is pretty beer-centric. If you can help us add more content on mead or cider, or especially wine, please do what you can. We want this site to be useful to the entire fermentation community.