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I did a search on this but couldn't find anything but, I bottled my first lambic two nights ago and in order to be able to enter it into the Kentucky State Fair I had to put some into long necks. Each bottle was primed to give 4.5 volumes of CO2. If I used good bottles without imperfections like...

I have a bottle of Cantillon Classic Gueuze that is corked and capped and I am looking at aging it. Should I remove the cap to allow micro oxygenation while I am aging it or leave the cap on?

I walked into my brewery/storage area earlier and found the airlock for my blackberry wine sitting on the ground. I last looked at the wine 24 hours earlier. The sample I took tasted slightly acidic but I'm not sure if thats the wine or an infection. Do you all think it will be alright?

I transferred a red wine into secondary last night and I decided to dump everything from the fermenter down the drain and strain the oak chips out to throw out. On the side of my carboy and on the oak chips I noticed what looked like sand. It was clear and I could crush it with my teeth. The...

If I am super careful about my sanitation is it possible to uncork a wine, add tannins then recork it? I have a great wine but it really needs tannins.