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Thanks for that info. Very interesting. This is how the normal flu virus affects me. Tiredness, chills, heats then sweats- twenty four hours later waking up feeling a tad weak but fine there after. Thanks for detailing your experience

37 years for me then my health packed up from the stress of it all. Retirement has been a godsend and extended an endless array of life supporting possibilities...

A long day that tested my resilience - I fully picked one of my heritage pear trees out back. (southern hemisphere harvest time). They are Williams bon chretien pears aka Bartlett pears. A bumper harvest this year. 83 Kg. Now - the even bigger job of turning it into wine. An annual event well...

Your Cab Franc looks perfect. Franc is one of my favourite varietals

I am very much with you all in regards taste and appreciation of all things wine. I enjoy a number of red wine varietals. However - as I get older I have developed an even greater appreciation of the complexity and flavour profiles of country wine. Albeit Rose Petals that I source from my...

I can’t recall coming across one, so that leaves the door open to having some inventive fun and creating one yourself. I suppose you normally make chutney or pickles with these green tomatoes?

Wrap a blanket or some bubble wrap around the fermentation bucket to help maintain temperature during the period you don’t have a fire. Heating pads are also very effective when fermenting during winter months. They are not too expensive.

Your initial Brix and resultant abv is ok and that is a good quality yeast that you used. This may simply be a 'time thing'. Give it another nine to twelve months to allow the flavonoids time to relax and rearrange themselves to produce a taste and flavour profile. I experience similar issues...

What yeast did you use

Absolutely agree with this. It will recover/solve most of your immediate issues. Hang fire on the Cu at this stage. That is only a technique to be employed down the track if nothing else works. But remember time will probably solve most issues.

Yep. Don’t panic - rack again in Spring. Just give it time

I wonder if they also need to reduce their intake of antifreeze and brake fluid

Nice blend ratio of varietals. I’m drinking a 2 year old 1:1 Merlot Malbec at the moment. It’s very nice but I regret not including Cab Sav into the blend.

An interesting adjustment. You did well. Thirty one bottles. Did you add more than the standard measure of water or were you using smaller bottle sizes. Cheers

The pizza base looks great and the wine sounds stunning

FYI the beer was a Pilsner that I made using four NZ hops. Delicious - if I say so myself....

Christmas in the southern hemisphere. FYI I started the day with a 1998 sparkling pear and blueberry wine. My good wife ( thankfully) only invited thirteen family ! We had a great a outside feast occasion.

Interesting method. Very different to how I ferment my pear wines. However if it works - stick with it. My method - during the crush phase - I am constantly adding k-meta and pectinase. I add a lot. As, after picking the pears from my trees, I store them for three to five days before crush...

Jesus - what a bunch of ####s... all health to you