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I use an old bar glycol beer chiller into that I bought for around $200 (I use water in the bath instead of glycol)...and run the lines through stainless steel coil tubing (serpentines/snakes) that I put in the wine tank. I have a $5 temp controller set to start up at 15C and switch off at 12C...

A hot Sunday evening here in Extremadura, Spain... 45C (113F) this afternoon...like an oven...so no thought given to cooking indoors. Anyway, mustn't complain...had a fine roast free range chicken and veggies...total cost about $15 max incl bird, veggies & charcoal...and enough for another meal...

I've always been aware of this notion, and when I planted my vines I put a rose bush every few rows but I have found them to be useless in their canary in coalmine role. Mildew/Odium comes with no warning at all...(in my experience)...the temperature drops below 25C (77F) ...perhaps some...

I let the must (Syrah & Cab) ferment dry...takes a week or so...punching down a couple of times a day...and then press into clean tinajas, filling to the brim, then put the lid on with a large airlock. Malolactic conversion takes place over the following weeks...again naturally, without any...

Just saying...I've been making wine for five years and add nothing. Nothing. The grapes get picked and immediately put through the de-stemmer/crusher...and straight into fermentation vessels. Fermenting starts spontaneously the same day and takes around a week to get below 1.000. The snap is of...

Thank you, everyone, for the warm welcome. I am here to learn and look forward to reading the contributions.

My wife and I are retired...bought a smallholding (8 acres) in a remote part of Spain a few years ago...only because it had a good view. We couldn't decide what, if anything, to do with the land...but we drilled a borehole and decided to plant some vines. A few years on, we make an OK...