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What ids the best way to clear a 1 gallon batch? Super Kleer treat a 6 gallon batch, would it hurt to use this one a 1 gallon batch? Thanks for the help in advance?

What kind of a temp should the Brew Belt be able to keep your must at? I think mine may be defective, because the max temp it gets my must up to is 64f. This with the temp in my basement being 59 to 61f. I know it is working, because it's warm to the touch.

I just watched a video on U-tube of a guy degassing with a wine saver, has anybody tried this? Does it make things easier than stirring? Overall does it work well?

New to this craft, and starting my first kit(Island mist)(Raspberry Peach Sangria). The instructions call out air lock the primary, but everything I read here says it isn't needed. Should I use the airlock?

We keep our house at 63, is this too cool to make wine? I will be buying a kit type wine for my first try at it, or will it just slow down everything? Any input would be appreciated.

I have been reading your forum for a few days, and have gained a great deal of knowledge in the art of wine making. I plan on getting started in the very near future, in fact going to purchase the gear today. Looking forward to reading more posts from individuals that have a great deal of...