Two years ago, I made about 20 gal of California Merlot. All grapes from
the same supplier arriving together. I used 3 primaries. When I crushed
them, I set out my carboys and put part of each crush run in each primary so
they would all be blended. I even made sure that each carboy got about the
same amount of early and late run. The primary vats were all kept in the
kitchen and the secondaries were all kept together in the wine room.

Now, two years later, there is a distinct difference between each carboy.
Go figure.

Ray

"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.