You have to do it in a timely fashion. You've got to be skilled in everything from chemistry, physics, biology, business, marketing. You've got to be multi-talented to be a winemaker. The rule of thumb is you need at least a bachelor of science degree. I've met a few winemakers with a bachelor of science in chemistry or biology.
Most people graduate with a degree in enology or fermentation science.
About 50 hours a week. During harvest I work about 80 a week for about six weeks, maybe even 90. I am the artist and the production manager. I make all the work decisions. In small wineries, the winemaker's often the head cheese.