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When I was making my first batch of raspberry wine, I had some issues squeezing all of the juice out of the straining bag. The "pores" of the bag were clogging with fine particles and I would have to squish the contents all around, rather than the simple wringing action I had expected. I thought...

I'm sanitizing with kmeta and have a batch of raspberry going at the moment. My issue is sanitizing the stirrer each day when I punch down the cap. It seems like a lot to mix a new batch of sanitizer every day for the spoon, thief, hydrometer, etc. Can't I just keep the solution in a spare...

Back to my 3-gallon Raspberry batch...I mixed the recipe to the letter. However, my initial SG was 1.100 and not the 1.080 that I had expected. Maybe the fruit had more sugar and I could have added less. But the recipe called for dissolving the sugar in hot water and then pouring over my bag of...

I have a three-gallon batch of raspberry that I pitched the yeast on this morning. Eight hours later and it is working up a storm. My recipe said to stir daily but everything else I have read does not say to stir the "cap" back in. Any advice?