Thanks for the welcome everyone. I have tried Shiraz/Syrah, PX and Grenache previously. This year I am also trying Cab Sav which is getting pressed off skins on Thursday.
Not sure yet. It is a six year course part time and into year four now. I will definitely do something, as to what scale, I am unsure yet.
That's cool. What about country wines?
I had to google the term country wines. The very first ferment I tried was with mulberries and cooking yeast. It was a complete failure but I hadn't done any research so deserved the result. Haven't tried it since.
I have no experience with mulberry so I can't comment on that, although others have reported success. Using wine yeast makes a big difference, as does knowing what you're doing. A new try will probably produce better results.
You deserved it, probably?
Well, there's always next time.
I'm just getting warmed up...@winemaker81 Why are you looking at @BigDaveK when you say "someone"?
Welcome to WMT, @Lindsay Turner!
I have to say the answer is quite obvious!
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