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I am somewhat the opposite, aside from sanitation which I am picky about I let the wine do its thing and deal with issues if they crop up, Aside from sulfur, I trust my yeast to out compete the other organisms, I trust cold and protein stabilization to keep my wines steady and I trust a sterile...

I use Joker and The King, I've found I always try a few things and then suddenly something will change and I'll end up with a name I like. In this case it Started out as Just Kidding and morphed into Joker and the King while working on a label.

I would tend towards reverse engineering a grape wine being a bit different than reverse engineering a beer or even other fruit wines, grapes take on some unique flavours during fermentation, that being said it may be easier with a sweet wine, so if you want to give it a try I would say since...

Well Right now it's a small list but it's growing Next : More Cold Climate Chard(I love the versatility and I have mistakes I want to fix) TBA Red - January Ice Wine Waiting : Special Project - In Cold Maceration Fermenting : Cellar Craft Sterling Merlot (Started 22/12/2012) Hard Cider...

Here is one of the labels i've been working on, not certain on the background colour yet, I also have another set of labels waiting to be picked up from staples. I had them print the labels on a polyester paper that's supposed to be waterproof, anyone have any experience with that type of thing...

I hate to resurrect a thread here but I just wanted to play devils advocate and add to this a separate opinion, Icewine is normally made from must at about 35-45* brix, this is achieved by leaving the grapes til it's around -9* C and then pressed while the water is frozen to get what is...