I believe that there is a sense of order in winemaking. There is order in the process we follow, from preparation of the fruit (vegetables, flowers, etc.) to bottling. As winemakers, we proceed from one stage to the next in pursuit of the best wine we can make. There is a reason for each stage of the process.
I also believe there are general standards in wine making. The must is sulfited to accomplish a specific goal. The sugar content, acidity and pH of the must are adjusted to accomplish specific goals. The wine is sulfited at racking and bottling to accomplish a specific goal. These goals are our standards, not a single standard, but a range of standards to suit the taste of each winemaker.
There is no problem in varying strength campden tablets for the winemaker. The winemaker understands the process and the goal and can adjust accordingly. The problem is for the beginner following a recipe. There may beno understanding of the process or the goal. One campden tablet per gallon may not be enough to protect the must or wine. The result may be disappointment and a one-time experience.
With a bucket of crushed grapes, Mother Nature will produce wine without any intervention. It may or may not be drinkable but technically it is wine. I believe that this fermentation process is the science of winemaking.
The controlled process we follow and what we add and why we add it, is the art of winemaking. As winemakers, we are attempting to improve on what Mother Nature would have done. When we do it right, we have an enjoyable wine. When we do it wrong, we learn you can’t fool Mother Nature. Hopefully, we also learn to not repeat our mistakes.
As a newbie, I look to more experienced winemakers to help me understand the process and goals and tobecome an artist. In turn, I hope to be able to help others become artists.
I apologize for my ramblings. I have been busy creating empties to be refilled.
Joseph