What is with Mike?

I went to the NYTimes website to see if any question needed answering and thought I would share this nut job's comment. Clearly on his side, a little knowledge is a liability and an excuse to foam at the mouth and take it out on me that his wife left him. Reminds me of being attacked for eating fish if I don't eat meat, as if there was some law around eating habits. But what is the reason for his wrath, for the attack, for the passive-aggressive behavior? Because our way of trying to make a wine as natural as possible didn't measure up to his version of the category? And as far as the long maceration, why attack instead of ask a question. He might have received an intelligent answer. I supposed if most couples learned to ask instead of attack, there would be fewer divorces and fewer tears. And no, I did not correct his typos. ++ I'm curious about "natural: wine making. Just because you didn't add cultured yeast and M-L baerctia doesn't mean they didn't ferment your wine. Was your wineries' fermentation area and equipment totally stertilized of any viable yeast cells from prior innoculations? It would be hard to do since yeast cell live everywhere. The boots you used to punch down probably have "bad" yeast cells on them. So most "natural" ferments are not possible! Also how did you "naturally" balance the wine's acid level after the water addition? Was your water pH 3.0? If not your wine's pH is >4.0. If the grape variety is so tannic and your pH so high why did you extend the maceration time? How do you preserve and/or age a wine with such a high pH? You must have to add enough sulfur to induce an allergy in whoever drinks it. I think your pure and "natural" wine making methods are pure BS! Cheers Mike