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
www.wijmaker.web-log.nl