GMWC members have spent the March 2016 meeting finding faults in wine. 
Enrolled in a one-night ‘palate training’ course – through Armadale Cellars, Melbourne – members were taught to detect a variety of typical wine faults: from cork taint and elevated sugar levels to the perils of excess oxidation and volatile acidity.
Store owner, Phil Hude, led the course in a manner as unique as it was (at times) bizarre.
But who am I to find fault?
Curly
Statz
Cork Taint…smells like wet cardboard!
One of my takeaways was the use of the Baume scale to monitor the ferment, and that it’s roughly 1:1 in terms of the resulting alcohol %.
Here’s a nice fermentation calculator:
http://www.awri.com.au/industry_support/winemaking_resources/wine_fermentation/fermentation_calculator/