Hey All,

I swear I posted this a couple days ago...maybe it didn't go through? Or perhaps it was taken down as I'm breaking some rule?

At any rate, I need some advice about making wine. I've brewed beer for awhile, and mead for a few batches now. But, wine is the next adventure. How much will methodology differ between wine-making compared to mead-making? For example, I know honey is deficient in nutrients yeast need therefore the need for Fermaid O (TOSNA) and hefty yeast starters. Do you use the same nutrients in the same staggered procedure in the same amounts?

If there is a good, modern step-by-guide you could reference me to or even some books that aren't too dated, I would greatly appreciate it.