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I was making a 7 gal batch of foreign extra stout and ended up with 8 gal of wort. I scrounged around and found a large wine bottle with a screw cap. I drilled a hole to insert a airlock and used plumbers tape to get a better seal. I am still very early in fermentation but all vessels except the...

My first batch I am using a Yeast that is supposed to handle 16% alcohol. I am at 1.001 fg and at 16.4 % by volume. Do I need to do anything to be able to back sweeten ? how safe would it be to assume the yeast has met its maker. fg has been stationary for at least 2 weeks.

When you brew two brews off the same mash? And where can I learn about it? Thanks for your answers, I know I have read about it somewhere but can't recall.