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OHHHHHHHHHHH, so that's what racking means! I see that word literally EVERYWHERE but for some reason I never bothered to search it up since I thought "racking and bottling" is one single phrase 😂 it makes so much sense now, thanks for taking your time to answer all my questions btw!

OHHH right, darn, I completely forgot about the CO2 buildup! Thanks for reminding me, it could've been pretty scary to have a timebomb in your kitchen. But what if I do the same exact thing, but instead of bottling it, I transfer the still-bubbly wine into a non-airtight container and then let...

So to test my understanding, the yeast actually needs some O2 when it's still actively fermenting the wine, but the moment the bubbling stops, any exposure to oxygen will cause it to oxidise, and the less oxygen the wine is exposed to, the slower it will oxidise and hence last longer before it...

Ohh, that explains why I've never seen alchoholic drinks that has less than 5% ABV. Speaking of oxidation, I've heard that exposing it to air even just for a few seconds can cause it to oxidise, is that true? Every single youtube video I watched uses this tube thing whenever they bottle their...

Thanks for the detailed answer! Ohh, I wasn't actually aware of the difference between the skins and the zest, I've always thought they were one and the same ahahah 😂 If not for that info I'd probably just put everything in and end up with a really bitter ferment! That actually does make sense...

Hi there! I can't exactly help you out on this topic as I'm quite new to brewing as well and am not really familliar with different types of brews, but I can see you have the passion and I too am looking to converse with people who share the same passion, do let me know if you wish to have a chat!

Hello everyone! Some time ago I heard about this thing called fruit yeast water where you can basically use any fruits, crush them and top it with water, and the yeast that's present in the fruit skins will thrive, but it made me curious if it's possible to do it with just lemon/orange skins and...

Hello everyone! My name's Rivaldi, I started my first fermentation (wine) a few months ago, and ever since then I've been getting more and more curious about the art of fermentation. Then I thought to myself that I should probably join a community, I tried reddit, but it doesn't feel like an...