Since starting your first batch of wine, what have you changed in the
way you make wine?

Here are a few of the things I'm doing differently.

- No longer using wine conditioner (sugar/sorbate syrup). I found that
too often fermentation started up again after adding it.
- No longer sterilizing oak chips. It was an extra step that didn't
appear to be necessary. I do, however, make sure to adjust sulfite
levels with the addition of the oak chips.
- No longer boiling the honey/water for my meads. They seem to turn
out just fine without this extra step.

What are you doing differently?

Greg