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Maybe this is a silly question, but... If I am making a wine with say 12% alcohol, do I still need to sanitize the bottles and bottling equipment? Doesn't the alcohol in the wine accomplish the same thing? What level of alcohol is necessary to not require sanitizing?

I'm making a Vintners Reserve kit, and the instructions say that once you rack it to the carboy for secondary fermentation and add the additional chemicals, you need to stir it vigorously inside the carboy. What do you use to stir inside a carboy? Even if I had a spoon long enough, it wouldn't...

I bought one of the Vintners Reserve kits that makes 6 gallons. The instructions say to use a primary fermenter that is at least 8 gallons. I have a 6.5 gallon fermenter that I use for brewing beer. I really don't want to buy another bucket. Is the 6.5 gallon big enough, or do I really need...

I'm currently fermenting a batch of oatmeal stout and I wanted to add some cherry extract at bottling time. Problem is I can't find cherry extract anywhere locally. Its been in the primary for 3 weeks now, and I don't want to wait another week or so to buy it online. I did find a liter bottle...