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Wanted to brew some cider and purchased a Munton's Autumn Gold kit. Has been brewing now for 8 days and was just about to put it in the keg. However, I have noticed that there seems to be white spots growing on the surface. Is this and infection or just yeast? There are no colours, just white...

Ok, this sherry is getting there, had about a month and a half of clearing under cotton wool. Just thinking about the sweetening as it tastes very dry. The recipe notes say about adding sugar syrup. What syrup do I use and how much do I add? Won't this also be changed into alcohol?

Having never done this before, could you please give me some rough indication of how long I would need to leave in the bottles after bottling from barrel? Thanks

Thank you for the advice, I understand now. Yeah, the crystal malt is a strange addition. Has been fermenting for a couple of days now and looks very dark and smells very malty. I have added the ingredients and quantities to the recipe I posted above. Thanks, Josh

I have a barrel full of lager and I want to bottle some up. How much sugar should I add to each 500ml bottle as the lager is fully fermented and fizzy, but I still want it to pressurize in the bottles? Many thanks, Josh

I have the below recipe for sweet sherry type wine. I don't understand however the part about filling the glass fermentation jar up to the neck with water. The amount of water added to do this would vary depending on the jar used. I have a 500cl jar. Do I need to keep any record of the amount of...

No, don't taste sweet. Tastes just right. You mean a week in the warm?

Stout that I have bottled has come out flat. A little hiss when I open the bottle, but no head. I added 1/2 tsp to each bottle when bottled up and instructions said to leave 2.5cm at top of bottle for pressure to build and leave in warm for 48hours. I was a little worried about bottles bursting...

Brewed some Edme Irish Stout and left to ferment in bin for the recommended 4 to 6 days. However got flu over Christmas, so wasn't able to bottle for another week on top of this. So stout was left in the bin for nearly two weeks in total. Now bottled up. Will this be ok and still pressurise in...