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Well I think I already made my first mistake. I was looking at 2 very similar recipes and one didn't call for waiting 12 hours to add the yeast after adding 1 crushed camden tablet so I pitched my RC212 yeast last night. I came home from work today and not a thing was happening. I felt things...

Should I see the must start to bubble after adding the yeast, and shouldn't I start to see a cap form at the top? How long after adding the yeast should I expect this to start happening? Another question - why do you have to leave it in a covered fermenting container for the first 5 or 6...

Thanks to both you and Yooperbrew for your input. I know I'm 24 hours yet from adding my yeast but I took a reading of the must and got SG 1.089, Balling is at 21 and the potential alcohol level is at 11.5. Can I expect these numbers to change in the next 24 hours? My initial readings were...

My fermenting buckets arrived today and I am underway with my first ever batch of wine. I'm going to make a red raspberry wine and I'm only going to expriment with a 1 gal batch for now. So far I've purchased 60oz of frozen red raspberries, thawed them, sanitized my fermenting bucket and my...

I shouldn't speak to this because I've yet to make my first batch of wine (fermenting buckets arrive today!!) BUT I just went through experimenting with making some Limoncello using Everclear and I can tell you your Lemon zest has got to be your culprit. Most of the Limoncello recipes I...

I'm a newbie so forgive my ignorance, but why do they recommend you use Sorbate then to kill the yeast if the Camden tablets do the same thing?

The Sodium metabisulphite is a sanitizing agent. Potassium sorbate is what you use to kill any remaining yeast. Camden tablets ARE Sodium metabisulphite. As far as saving your batch I'll leave that question to the experts here.

I purchased a can of Vintners Harvest Loganberry fruit wine base. Has anyone else used these and do they make good wine? I was going to attempt a full bodied Loganberry wine (3 Gal batch). What yeast would you recommend for this? Again, my palette hasn’t evolved yet, so I prefer my wines...

I want to make a batch of Mead and also some raspberry mead. Which yeast would be best to use? And also, if I’m only making a 1 gal batch, how much of the packet of yeast should I be using? I want the mead to be on the sweet side. I understand if I end up using a yeast that will ferment out dry...