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Wow, you asked a very good question. I have a TDS meter I use for water. When I put it in red wine I get numbers like 600 ppm, 1230 ppm, and even as high as 1430ppm. I could taste the salt in the last two. They were both highly acclaimed wines that came from a very salty valley. Remembering...

This is my eight year of making wine from grapes. I do all my own chemistries. I have targets that I am trying to hit, like pH and TA. I'm interested in exploring new yeasts. I would love to use a genetically modified yeast, Go CRISPR!. That should really rock winemaking.