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I was introduced to homebrewing and have been using sodium metabisulfite and citric acid as directed (let's call is smca for the purpose of this post). It is rather harsh and I work out of my kitchen with a family kicking about in the background. The harshness of the smca just isn't practical...

If I let my wine ferment out to 1.000 in the primary and then rack it into a clean sanitized bucket with clearing agents (carboys are limited in this house) would it cause any off flavors if I just let it sit for a month in that bucket with the clearing/finishing agents in it, lid on tight with...

I work away from home and was wondering if i started some quick to make to wine.... Lets say skeeterpee, fruit punch from frozen concentrate. Will my wine will be fine if I just let it sit in the primary for 30 days until my return? I could get someone to obseve the wine and add energizer when...

I have done lemon juice wine, strawberry concentrate wine, mulled Apple cider...but this is new. Grapefruit and white grape mixture. 50/50...whats going on with the bottle on the right. Is the yeast just hungry?

New to homebrewing, Was gifted a kit and am looking forward to trying out my first batch of lemon wine.....i know the name is Beerman buuut I made wine...... I saw cashmere crooner as a single ingredient beer and thought single ingrediant stuff would be a good start... somethin i can do with...

Hi all, The short of it is that I have been gifted a kit for homebrewing....a couple 5 gallon buckets and carboys, air lock and plug, hydrometer, siphon, cleaning tools, sterilizing powders and everything that is needed to activate and kill yeast....i have likely missed something in my...