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Today I went to my local wine store. They suggested Star San. I used it to do my carboys for my secondary fermentation. It is a no rinse. My carboys had some big bubbles in them. I racked in the bubbles. Is this ok? The guy at the store said that it breaks down to a yeast nutrient. It was just...

Hey on another note stirring everyday. Is their some kind of sanitizing wipes you can use to clean the long spoon since that is the only thing to clean. I hate having to make a batch of sanitizer every day for just the spoon.

I am doing a red with Concord grape concentrate, tart cherry and cranberry. A white with white grape concentrate and apple juice.

I started my first batches last weekend. I read somewhere that once you put your yeast in snap lid down and put on air lock. I did this and the fermenting started within a day and was fine. Then reading I found many say which makes sense to me that the yeast need oxygen. So I panicked a little...

Just would like some input. Any preferences and why?

I am a newbie to wine making, but my all in personality finds me with 12 gallons brewing to start. I have read so much about it and I find there is no clear cut path. The best quote I read yesterday that I find to be true is "Ask 10 different wine makers a question and you will get 11 different...