The tasting was fun and getting together with good people that share the same hobby is always a good time.
There was no doubt which wine was the Rombauer based on clarity and depth of flavor. There were some similarities between the homemade wines and the Rombauer, but the gap between the Rombauer and any of the wines was significant. That being said the AH/MW wine was universally agreed upon that it achieved the "closest to Rombauer" award. If you are not a fan of big butter, you might actually prefer the AH/MW wine.
The significant differences from the @4score
wine and the other two homemade wines was the use of Prelude yeast for the first 4 brix and the daily stirrings. The big take away for me would be to be more diligent on following the stirring protocol that I had outlined.
4. Ferment/store in 65-69 degree wine box. stirring daily
I would say I stirred 3X per week the first 3 weeks or so. While there wasn't a night/day difference between my wine and the AH/MW wine, the difference was perceptible when drinking them side by side. The young gun on the left is 4Score's son who has an incredible palate and made note that the only thing he could smell in the wine was horse (there are 3 horses in stalls in the barn) : )
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