I'm sure this has been addressed somewhere but I haven't been able to find a clear answer.
I'm bottling cider and some dry fruit wines. I want to carbonate my 5 gal batch of cider basically like a beer (2.5 volumes of CO2) and it seems fairly straightforward using a calculator. I'm thinking...
First time wine maker, first time poster. Please be kind :)
I have three stuck ferments. I can't believe all three are stuck as I'm pretty thorough with following instructions and trying to avoid the main causes of stuck ferments. Individual details are below. All are in basement which holds...
