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I've read about it both ways. During primary fermentation, should you use an air lock and keep out the oxygen, or use cheese cloth to allow the yeast to be exposed to oxygen? I've tried it both ways and haven't seen a lot of difference int he results; however, fermentation seems to slow down...

A small pack of malolactic bacteria averages $10 in the brew shops. They say it takes a packet for each 6 gallons. That gets expensive when you have eight carboys needing some help. Is it possible to stretch one packet for all eight carboys by starting it in one and transferring portions...

Someone once told me that you can bypass the whole second fermentation thing by injecting carbon dioxide similar to the way it is done in making beer. The trick, I was told, is to get a wine that has a 15% - 18% alcohol level, pour into your pressure chamber, chill the container in a bucket of...