FAQ

[Thomas]

Based on the way this site works, Jackie has a point about creating FAQ page or pages. Perhaps newbies can be led at the beginning to the FAQ pages with a comment that asks "before you type your question look at the FAQ section..."

A list of FAQ should be quite simple to build, starting with sulfites (sulfur, sulpha) on to when to chill and at what temperature, sweet red, et al.

A look back at the newbie section should give us the list.

[This message has been edited by foodie (edited 11-17-2002).]