Heh heh, thanks for that Joe

I'm with you on that I am very much of the 'relaxed about it' mind when it comes to winemaking. I am still in my
first year and am happy to make great wine that is very cheap compared to that I can buy. I mostly make country wines
with a few kits to keep me bolstered while I anticipate tasting the first of my truly home made results. I am not
deliberately reckless, but started on the premise of Terry Garey's grandmother "Do your best and don't worry." and so I
completely understand and respect where you are coming from. When I have more experience I will feel able to say I
entirely agree with you

I am also blessed/cursed with infatiguable curiosity. I read so much about winemaking written by excellent minds with
experienced hands who will careful express their opinions on the optimum way to do things. The problem is that they so
rarely tell me WHY they do it like that. I am glad to know what to do, but my mind wonders why it should probably be
done that way until it finds an answer (that sounds right) and until then it just it won't rest on the issue! I also
can't remember facts about processes until I understand the reasoning and often the science behind those facts...

Heh heh, I suppose I am just explaining why I hassle the good folk on this board for an answer to so many detailed
questions. It's not that I will or even can make use of the advice at this point, but that I like understanding things
because that way I can remember them and maybe one day do the best that can be done rather than the best I can do.

Cheers again for the continuing helpfulness and goodwill on this board.

Jim


"Joe Sallustio" > wrote in message ups.com...
> Jim,
> I don't have an ideal cellar, it's vibration and light free because I
> live in Pittsburgh and underground basements with at least 2 walls
> underground are the norm because it's hilly. It's a small room, about
> 4' x 12' that was built as a 'canning cellar'. I don't condition it
> so the temperature varies slowly from maximum excursions of around 45
> to 70 F. For the most part it's in the 50's in winter to 60's in
> summer and fall.
>
> That has worked out quite well for the styles and qualities of wine I
> make; they age and mature well. I am still drinking wines I made in
> 1998 and they are none the worse due to storage.
>
> All I am saying is that at least 95% of the wine made on earth is of
> average quality and treating it like a First Growth Bordeaux may not
> be justified. Like all things balance has to enter into the
> equation. I wouldn't purposely mistreat a wine but I gave up
> worrying about wine storage years ago because what I have is better
> than average. Once I saw all the mold on old bottles of great wines
> stored in caves I understood that my father has been right all along
> when he says "It will turn out fine in spite of what you do to it..."
>
> Joe
>
>