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I tried liqueur quick super yeast and it stalled at day 5. I was going to use it to make apple pie moonshine. I was going to use apple juice concentrate because the ABV would be 20%. http://www.winemakingtalk.com/forum/f2/apple-pie-moonshine-2-better-one-41136/ It was just water (3 gal) and...

So I am going to degas with a break bleeder, but I have read that you should use under 20 inches of mercury or the alcohol will boil out. Then I read 29" or gas will not be released. Could someone please clear up the confusion and how long to keep it on to degas.

It is made from two bungs, tubing, check valve, and an air pump made to pull the air out of freezer bags. What do you think?

Have anyone ever thought of degassing wine with mentos. It is not a chemical reaction that causes it to degas coke. It is the small facets on the out side that cause CO2 to collect and release. So put it in for a few seconds then take it out. I am not asking anyone to try it but it would be...

This is my first batch of db skeeter pee starting SG of 1.10. Added the yeast (ex-1118) yesterday and went to stir it today and found this. Is that normal? There is a mesh bag with the berries in it.

So I thought I was smelling rotten egg after I transferred it to a secondary and put the air lock on. It was about two hours after that I noticed it. I splash racked it and added a campden tab but didn't smell the rotten egg smell. After I put the lock on after a while it started again. I then...

I am new to wine making, and started my first batch two days ago. It is a white grape cherry made from welches juice. I followed the recipe exactly. It told me not to put the campden tab in until the first racking. I assumed that since it was made from bottled juice instead of fresh it would be...