Just bottled my Beaverdale Pinot Grigio today and it has a lovely taste already. This was my first ever Beaverdale and I followed the recipe to the letter. It cleared within a week of finishing the process and has an amazing clarity.
I bought yesterday for a pound at Wilkinson's "The Gervin Yeast Recipe Book" by Professor Gerry Fowles and found it really good. He was a winemaker for nearly 50 years and as Professor of Chemistry at Reading University led a research group studying fermentation. Also of note is that he started...
