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So my fermentation was finished so I racked into a carboy and I think instead of 3 TSP of sorbate I think I added 3 TBSP... Should I start another batch and just let this one do its thing since I'm already here or can it be saved? I heard too much sorbate can leave a pretty bad taste. Kicking...

My Skeeter Pee cleared really nicely after 4 days so I racked to another carboy to get it off the sediment. How clear should it be before moving to the next step and back sweetening? I attached a picture of what it looks like now. Is it worth letting it sit for another week or should I move on?

I transferred a batch to a carboy and added KMeta, Sorbate and Sparkolloid. It is starting to clear after a couple days but I suspect I still have gas. My question is can I rack it into another carboy and degas and then let it clear again? Or should I wait until it's fully cleared to degas...

I racked my Skeeter Pee to my secondary and let it sit about 3 days in there with an airlock. I checked the SG today and I'm around .993 which is below what the directions call dry. I still have a bubble in my airlock every 15 or so seconds. My question is can I rack it to another carboy and...

Do I need an airlock for the primary when I get near 1.000 or do I just leave the lid on loose with a towel until it ferments dry and then rack with airlock?

Just getting into winemaking and for right now, I have a bottling bucket filled with KMeta and after I use my equipment I rinse it off and drop it in the bucket. I'd like to find a better place to store them so does anyone have any other clever ideas? The racking came and stirring spoon...

I am making my first batch of Skeeter Pee and racked to my secondary on Sunday with my SG at 1.002. There is a fair amount of foam and I'm still getting burping in my airlock about one bubble a second. How long does it normally take to get it to ferment dry in the secondary?

So I'm currently making my first batch of Skeeter Pee and I checked my SG today and I'm around 1.022. I'd like to rack to my secondary when I'm near 1.010, but I still have a large foam cap on my primary. I will probably be ready to rack in the next day or so. Will this cap subside or can I just...

Can someone tell me which is the preferred method of aging? I am brewing some Apfelwein and I read to let it age for at least a couple months. Can I just let me primary sit for these months and then bottle?

I'm making a batch of Apfelwein and I'd like to carb them and then bottle them in beer bottles. I know it takes about 2 weeks for the carbonation to take place, but is there a limit on how long I can leave them bottles unopened? I assume it's probably a dumb question but can I age the wine in...

So I would like to start a batch of Apfelwein and I have not been able to find the answers I need before I start. I plan on bottling my batch into 12oz beer bottles but I would like so info on how to carbonate when I bottle. I saw people used carb drops and some use sugar. Which is easier and...

I've seen some people who put boxes or covers over their carboy. Why is this and is it necessary?

So I started my first Skeeter Pee and first wine for that matter. I added my yeast about 12 hours ago and have been periodically checking it and it I have a foam cap on top and it's starting to bubble. I would like to check the SG in about 12 more hours. Can I stir my primary and then take a...

I just bought a Brew Belt because I'm starting to get into winemaking and with my first bath nearing fermentation, I wanted to make sure I didn't have any issues with fermentation. Right now, my primary is a constant 64 degrees (it's been cold in Ohio) but before I pitch the yeast I want to...

I'm just starting to learn winemaking and I am making a batch of Skeeter Pee now and then my next batch will be Dragon's Blood. Are there any other really well known recipes similar to these two?

I'm making my first batch of Skeeter Pee and I'm getting ready to add my slurry in the next day or so. My question is do I leave a kitchen towel on my primary after fermentation starts or do I put my lid on and add an airlock? I assume add the airlock once fermentation begins but want to make...

I have a question about how to clean wine equipment. I just started my first batch and I cleaned everything prior with One Step and then sanitized with KMeta. My question is when I finish using my equipment, can I clean using regular dish soap and then when needed again use the One Step and...

I am looking to get into wine making and I would like to start out small and then as I get more comfortable/knowledgeable move onto more "elaborate wines." I picked up all the necessary equipment but one thing that caught my eye was Vintner's Harvest puree and wine base. First, could someone...