I'm new to this. I'd love to get into making different kinds of fruit wines.
-I'm just not sure what equipment to get in the beginning (which size carboy etc). What size batch would you recommend I start with?
-Can someone explain a little about the purpose of acid,tannin, pectic enzyme, campden tablets etc? Do i need to use them?
-Grolsch/flip-top bottles: thoughts on those? I like that they would be extremely easy to use and re-use. I have no experience with corking.
Pretty much any information would be helpful! Any easy recipes to start off with wuold be great too! Thanks so much
-Dani
-I'm just not sure what equipment to get in the beginning (which size carboy etc). What size batch would you recommend I start with?
-Can someone explain a little about the purpose of acid,tannin, pectic enzyme, campden tablets etc? Do i need to use them?
-Grolsch/flip-top bottles: thoughts on those? I like that they would be extremely easy to use and re-use. I have no experience with corking.
Pretty much any information would be helpful! Any easy recipes to start off with wuold be great too! Thanks so much
-Dani