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Great. Thanks!

I have a recipe that calls for English Medium Crystal Malt, but the LHBS has Simpons Medium Crystal Malt. Is there a difference? If so, what is it? Thanks.

I have about 2.5 gal of blackberry wine from last summer that Im finially going to bottle. I have racked it several times. I think I stabalized it but I didnt keep good notes and dont want to risk bottling it if it isnt stable. Can I add stabalzier again or will that affect the flavor? I...

Im going to start a batch of strawberry wine soon and wanted some feedback on yeast selection. Im looking for 12-14% ABV and good fruit favor. I have on hand: EC-1118; Premier Cuvee; Premier Blanc; Montrachet Will any of these make a good fruit wine? Or do I need to make a trip to the...

Room temps were in the mid 70's. I thought I had read where that (and even higher) was an acceptable temp. I have a water tub I use to keep fermenting beer cooler but I thought I was ok with room temps. Whats the likelyhood of the jet fuel flavor going away? I dont want to tie up containers...

I used 71B-1112 for both

I have made blackberry and pear wine (both this summer) and the both have a strong flavor like rubbing alcohol. The BB wine used cane sugar but I used dextrose for the pear wine. Fermenting temps were in the mid 70's. Any idea where I went wrong??

What is a good brand/sorce for buying corks? I dont want to buy bulk. <50 will probably suit me for the amout I have going.

I dont have a corker yet. Will be getting one of those too. Do the $20 hand-held ones work well? I will likely drink most within a year, but I may let some age for a couple years if I can resist temptation. Sounds like synthetics should work just fine. Thanks.

I have a couple gallons of blackberry wine coming along real good and its time to think about bottling. This is my first wine so each step is a learning process. When researching which type of cork to use, all I can find is "natural cork may cause cork-taint" and "synthetic corks dont alow...