Evolution of hobby winemaking, what have you changed?

I never work from recipes anymore. Ok, wrong I, start with looking at the ingredients that are used in a recipe, and next I measure acid and SG and develop my own recipe from there.

I read so many books and articles by well known names which were totally opposite to what other well known names wrote, or to my own experience that I never take anything that is written for granted anymore and test what I can (without a lab) for myself first.

I write a web-log about my experiences.

I have learned that aging really makes a wine better.

I have learned that taste 'grows' in years. At first I only made sweet wines. Now I make a lot of dry wines too.

I have learned that it is indeed possible to make some very bad wine and what differs from my first winemaking years is that I am willing to admit it and even just pour it down the drain (I had a really really very bad kiwi wine).

Luc Volders

1. Moving from carboys to stainless kegs and now to full-size oak barrels allows for purchase of better quality grapes (grower minimums), more flexibility with blending, and more/better wine
2. The slow but steady acquistion of test equipment now allows to me accurately assess acids, SO2, RS, etc ..
3. The effective use of DAP and nutrients for fermentation, along with a 1 week settling then racking after pressing, has eliminated H2S problems

But most importantly ... patience. My first few years I was in too much of a hurry to take action. Too often I adjusted or manipulated simply because that's what some books suggested needed to be done. Now, I am far more reliant on my nose and palate first, my test info second, and am reluctant to manipulate wines except as deemed truly necessary.

Amen and Amen. Thank you.

Frederick

I now always pitch an active starter; Always maintain sulfite levels; If I back sweeten, I always use sorbate and sulfite; I always age 9 months to a year or more before bottling; Oak where style appropriate;

That's all I can think of. My hobby has become one of what not to do rather than what to do. That has made it very much more enjoyable for me.

Cheers, Ken

Just like "Make love, not war", I make Mead, not wine. But the OP crossposted this to the Mead newsgroup so I will respond.

I read alot before I started so I picked up some good habits: - Treat your hydrometer as though it is fragile. - There is no such thing as too much oxygen in the must prior to pitching. - Find what you like and keep making it. - It's your Mead so what if someone else doesn't like it.

What I learned: - Cleaning and sanitizing sucks, but if you don't do it, your brew will suck too. This means cleanliness is next to godliness. - Forgetting to take hydrometer readings is almost as bad as forgetting your wife's birthday. - Kegging is easier than bottling.' - Boiling is overrated; pasteurizing is all that is needed. - Buying yeast in 500 gram or 1 kg packages means you save money and you'll make fewer trips to your LHBS. - Go Ferm does an excellent job of rehydrating yeast. - I prefer dry yeast to liquid yeast - I prefer cool to cold fermentations. - When in doubt, use a blow-off tube.

Dick

I learned when that happens it's time to make a still.