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So I recently kegged a batch of skeeter pee and I realized after pouring a few glasses that the sulfur smell is just too much. I bought a couple of feet of thick uninsulated copper wire, sanded it down, and stirred the pee for about 7 or 8 minutes. It made a huge difference, but there was...

I use an electric pressure cooker (instant pot) and it works great.

I'm 18 days in (very eager to reach 21) and just noticed a small amount of black growth on top of the rice. Should I just strain it now to "save" it, or is this tiny bit of growth nothing to worry about?

Thanks. I'm planning on kegging it (I want it carbonated) so I guess I'll just leave it for a month in the bucket, and then I'll transfer to the keg and let it finish aging there.

I am brewing this in a 6 gallon bucket. Should I rack this to a 5 gallon carboy after a week or so, or is it fine to just leave it in the bucket and not worry about the extra head space?

Thanks. One last question though (and I apologize if this is obvious, I've never made wine, only a few batches of beer), why do you rack to a carboy before the pee is completely finished fermenting? Is this standard for wine? Do you leave behind the lees or move it all into a clean carboy?

Thanks for the clarification. So if I rack it to a carboy (from a bucket) after a week or so, then rack it to a keg after a couple of weeks in the carboy that should be fine, right? I can just sweeten in the keg and blast it with a little CO2 to seal it up and store it for a while. Then when...

Just so I'm clear on this, we need to rack to a clean carboy three times, right? First, a couple of days after we add the third 32 oz container of lemon juice (and presumably before it is done fermenting); second time after it has completely fermented dry; third time after we have added the...

Quick question: When talking about cups, are people generally referring to rice cooker cups? Or regular US cups? Just want to make sure I get the yeast to rice ratio right.