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This is the exact recipe and product I used. http://www.ldcarlson.com/public%20catalog/Brewers%20Best%20Recipes/1038.pdf As long as its still going to be drinkable and okay then I'd rather just leave it alone and deal with that I was slightly off.

I have made a couple batches of wine before and my friend bought me a Brewers Best Scottish Ale kit for a gift. So I went ahead and made it today per the instructions and found that my OG, corrected for temperature, is 1.029. The recipe states that the OG should be 1.034. Should I be...

Since I've started to get into this hobby I am now faced with the problem/blessing of where and how to store all this stuff. I've done some research with mixed results. Typically you see that storing bottles on their sides is ideal to keep the cork from drying out. But I have also seen...

you are adding the yeasts at such a high level when you introduce them to the product that unless it is grossly contaminated by another organism the yeast will out compete anything else that may be in there.

I am new to wine making and made my second batch, this time apple wine. My first batch was blueberry wine and I learned my lesson about racking since I have more sediment left in my blueberry than I'd like. Oh well no one starts out as an expert right! Anyway, each time I rack my apple wine...