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.

"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.

Andy j. wrote:

>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.
>
I would say ingrediant selection (ingrediants very from place to place,
and time of year) and ingrediant preperation (more care / less care,
speed of prep), speed of manufacture, efficent tool use, guesstamation.
Ken

Hi Andy

I think that what they are trying to tell you is that it is all about
good luck (after following some basic principles)!

Ken Vale > wrote in message .rogers.com>...
> Andy j. wrote:
>
> >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.
> >
> I would say ingrediant selection (ingrediants very from place to place,
> and time of year) and ingrediant preperation (more care / less care,
> speed of prep), speed of manufacture, efficent tool use, guesstamation.
> Ken

Andy,
I agree - you follow the basic principles and hope it turns out & that you
like it. There is one other point - when you make a wine for the first
time, look at it as a learning experience (write things down), and be
prepared to change the wine when you make it the second time around. I've
learned a lot from the wines I've made the first time around, and I made
changes to a number of them when I made it the second time around.
Darlene

K.J.Kristiansen" > wrote in message
om...
> Hi Andy
>
> I think that what they are trying to tell you is that it is all about
> good luck (after following some basic principles)!
>
> Ken Vale > wrote in message
.rogers.com>...
> > Andy j. wrote:
> >
> > >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.
> > >
> > I would say ingrediant selection (ingrediants very from place to place,
> > and time of year) and ingrediant preperation (more care / less care,
> > speed of prep), speed of manufacture, efficent tool use, guesstamation.
> > Ken

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.

Reminds me of a story I was reading about making premium single malt Scotch
(that commands $1000 per bottle supposedly). They start all the Scotch the same
way, using different barrels for each batch (but each barrell is the same
style). They let it sit about 25 years, and out of 10 barrels one is excellent
quality, a few are ok, the rest terrible. Same techinique for all, varying
results. I guess thats what a happens in the real world .



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