"wrist action" I would say wrist action counts for yeast pitching, yeah.
*grin*

I think some of the variables are hot versus cold soak, yeast type and
fermentation temperature, days of must in contact with solids, degree of
finished dryness , bulk and bottle ageing durations, pot met used, number of
racking operations, ageing sur lees, type of enclosure, volume of bottling
vehicle, and.... hummm, that's all I can think of right now. More will come
when I close this and try to sleep...


Patrick

"Andy j." > wrote in message
om...
> Hi.....perhaps this has been covered before.....if 2 seperate
> winemakers make the same recipe say this
> one.....http://winemaking.jackkeller.net/reques65.asp.....one person
> being a novice the other an expert.......they both follow the
> directions perfectly....same temperatures,ingrediants,
> containers....everything the same....what are the variables that make
> the more experienced winemaker's wine awardwinning and the other wine
> ordinary??....just wondering....is it all in the wrist action or
> what?.....Andy J.