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I have 5 gallons of hard cider about to go into the carboy. Would someone be so kind as to share how much Potassium Sorbate to add so I don't have a mess on my hands later?

I activated my yeast last night, then thought better of putting it in the must because I felt that the must was still too warm. So I set the yeast still in the measuring cup into the fridge and covered with a napkin. I know yeast is sensitive, so now I wonder if it can still be used. Thoughts? I...

So I followed my directions, and finished up this evening, and my wine is clearing already, but there is a layer of sediment forming in the bottom. What is it, and should it be there?

I am trying to come up with a name for my labels. I am from Alabama, I am an Auburn fan, but my wife and kids like Bama. I was in the Marines. I like football and other sports. I fix helicopters for a medical transport company for a living. I have a wife, son, and daughter. I am trying to come...

Well I am reading that I need to store my wine basically in the mid 60's. that is not good at all. While I have a good temp for fermentation, 75 degrees, that will also be the temp for storage since I do not have a cellar, and 69 degrees in my house would be freezing cold to us Bama folk. We...

Not sure where to ask this question, so I will ask it here and beg forgiveness if it is the wrong place. I want to make Ed's hard cider, but I would like to improve the ABV a bit. According to the thread http://www.homebrewtalk.com/f81/edworts-apfelwein-33986/ he ends up with about 6%. I...

Are there any from Alabama besides myself?

I stirred my yeast during rehydrating it. No vigorously, but enough I am afraid. Can I add more yeast or is the batch ruined now?

I have been looking around some and I am not seeing what I am looking for, so I am going to very humbly ask. I am new to wine making, having just bought a kit. My wife LOVES dessert wines. The sweeter the better. If you have ever been to the Apple Barn in Gatlinburg TN and have had Apple Peach...