proffessional tea drinker and shouter here, senior construction site manager on commercial food sites, i started a million years ago when the terrible reputation of home brew wine and beer was at its highest, some of the recipes and drinks people used to make back in the 1970's and 1980's where blooming awlfull by any standards, the term C*** in a can springs to mind so does images of little old ladies fermenting garden produce in crock pots and open jars with muslin. The guy that used to run my local wine circle, used to support beer, wines and spirits as well as shop brought wines and beers, he taught me to break down a recipe and see how it interacts with each other as well as to question recipes and there so called wine expert authers, because he had such a high regard for drinks as a whole and intollerant of poor quality the wine circle used to do very well with compititions and shows, we also had a large amount of club owned kit. the first time you turned up we did a tea wine, drinkable in six weeks and by the end of that he had you doing fruit wines which took a year to come through.
there used to be a motto for wine people a million years ago, "ferment so you have a bottle a day" or "a gallon a week"
as for this curupter of young people, try the local head master, we had serious managers and proffessionals as well as me a plasterer at the time, as well as a farmer or two and and far to many retired ladies, word of warning never trust little old grey haired ladies and wine bottle contents, some of them used to blow your brains out