First, it's really easy. Not much more difficult than posting in the forums.
Second, even if you screw up, or leave the formatting wrong, anyone can fix the errors or even roll back an edit to a previous version. It's pretty simple.
Third, adding content or rearranging for flow and logic, or even fixing grammatical errors are all huge contributions to the ever-evolving-and-improving wiki.
Of course, you need to register an account first and I need to approve it.
To show how easy it is to edit a basic page, here's the http://homedistiller.org/wiki/index.php/Wild_yeast page on wild yeast in the wiki, as it appears when you hit "edit".
As you can see, the hyperlinks are created with brackets. Really basic. You can highlight any word and hit the "internal link" button (labeled Ab) and the brackets will be put into place for you.Any mixture of the thousands of [[yeast]] strains which may be airborne or on the [[fruit]], exclusive of the cultured yeast deliberately added to a [[must]] or [[wort]]. [[Grape]]s, fruit and the air often contain spoilage bacteria, molds or yeast which can destroy a [[beer]] or [[wine]]'s quality, but if no spoilage yeast or bacteria are present in the must the [[fermentation]] can produce an acceptable product. Due to the risk from spoilage organisms, prudent winemakers treat their must with an aseptic dose of sulfite to kill non-yeast organisms, stun wild yeasts into temporary inactivity, and thereby allow their own choice of cultured yeast to dominate the fermentation.
[[Category:Fermentation]]
[[Category:Yeast]]
[[Category:Glossary]]
Things get a bit more difficult when you add images or create tables, but in reality it's not all that difficult overall.
