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Interesting, so it's homebrewtalk approved. I was hoping that I wasn't reading something that would lead me astray. It's chalk full of information. I'm use to wine theory such as just simply pitching the yeast into the must, not rehydration and proofing or creating a yeast starter. The yeast...

http://www.howtobrew.com/intro.html I found this one, it seems to be an all-in-one everything you need to know about brewing guide. Even though it doesn't seem to be that organized, professionally written, and at times extremely wordy. I don't think it covers the malting process either...

Phew... nope. I guess he'll have to distill it then. Haha. Better hope he lives in New Zealand. Wonder if his brew tastes better than Wild Irish Rose and Thunderbird.

Seems that if you used fining agents such as bentonite and Isinglass, you could make the byproducts precipitate to the bottom of the container, then rack into a new container with a auto siphon or siphon hose after two to three weeks, make sure to avoid the sediment at the bottom of the container.

I assume don't sanitize your equipment with potassium or sodium metabilsulfites, but use something like Star San. You would have to be pretty flawless in your sanitization routine. Don't use campden (potassium and sodium metabisulfites) tablets which are used pre fermentation to inhibit and...

I am an beginner wine maker too, and have read a few differing opinions on the subject. I thought that if you put a three gallon batch in a three gallon carboy in the primary fermenting stage, then you could run the risk of explosions from the blow off, or prevent the must from receiving oxygen...