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I got into it a while back. Never made anything I'd rate more than cooking wine.
One of the keys is to limit oxygen exposure when handling the wine. As a little bit of exposure is inevitable, it's hard to make good wine in small quantities.
The other thing is to control the fermentation temperature. If it runs away from you and gets too warm, you lose all the lovely flavours. Professional outfits have temperature controlled fermentation tanks for this reason.
Cheers
Markus
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