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Alright so I was wondering how to test for methanol in alcohol? Im making some "Mountain Dew" from corn kernels, water and yeast. I dont wanna go blind so how can I test for it? I also want to know so I can test some poorly fermented wine.

So what do you do if the wine you filtered and bottled has sediment? Just leave it?

But there might be sediment in the bottle and I want my wine to look pretty :h So will it make a difference if I filter it?

Ok thanks. My main thing is, will filtering the wine before bottling not allow any sediment at the bottom of my bottles and will it take away from the taste at all?

what are the three "P's"?

Alright So ive been reading the Alaskan Bootleggers Bible and he never mentions anything about filtering. But he says that when you bottle your wine, to use caps instead of corks because if you use a cap then when you open your wine to drink it, all the left over yeast that might have died of...

So this is how you make peach wine? You crush up the peaches. Then pour boiling water over the peaches. Then toss the peaches. Then you add sugar and yeast to the peach water solution and let it ferment in a bucket. Then you pour in in bottles when its done fermenting and let it age. Did...

and whats pectic enzyme and what does the 1.020 mean in this sentence? "The fruit remains to be pushed down twice daily until it's removal @ 1.020"

Thanks everyone. But I have no idea what you guys are talking about. lol Im new to this. Whats a straining bag? What do you mean by pushing down the peach pulp? I thought you were just supposed to run the water over it. And what do you mean let it ferment on the pulp?

Alright so I bought the Alaskan Bootlegger's Bible. I wanna make peach wine from the recipe in the book heres something I dont get. Its says to pour boiling water over crushed peaches and then let it sit in the container and ferment. So do I put the crushed peaches in the container then strain...