i grew up in the foothills of the ozarks in northeast arkansas, gravel roads no traffic lights for close to 20 miles, 50 miles to a mall, i learnt from the old timers, no equipment, no store bought chemicals, i joined here to learn to supplement certain processes with modern methods . to me the art of true country wines, is to use just enough modern methods to refine and keep must to a reliable repeatable must, so when i make my wines i splice the old world with the modern methods , i purposely do not get technical, i try to stay as pure as possible yet be able to make repeatable flavors and know my ABV & PH, as well as SG, yet keep a true country taste, i am in aw of yawls knowledge of processes, chemistry, and equations, and i respect that, but not my style, i am honored by the help and tips i receive from yawls wealth of knowledge,, but i go as far for old styles by still using modern tools like hydrometers , ph meters, ect, i love reading yawls post and discussions, yet i retain a very old and simple process but with upgrades that allow repeatable ABV.s,, PH's, and so on, instead of tannings i use tried and true crab apples for my acid and tanning bite,i was in construction in my younger day, i dealt with billionaire developers,, i could look at commercial or residential prints for one hour meet with developers and buy every material with no note or list at all and stack my materials so nothing had to be moved on my job sites, i presificaly choose country wines for the lack of order and the gift of the art of it, by feel and intowishion of making something that others love ,wines is my therapy and peace of mind. i look for zero profits, but the love of the product, i make my country wines but i always look outside the bottle thought process,.. simple by choice and very proud of that fact,the art, the feel, that is the craft of old,,,,
Dawg
Dawg
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