I'm very curious how yours will progress and if the wine-brine will infuse sufficient salt towards the center of your wheel. So your wine-salt-CACL ratio came from Pav and Yoav?
Can you share details of your wine soak process?
No, not the wine-salt-CaCl ratio came from them but the idea to skip adding the salt to the curd and brine the cheese in a wine-salt solution.
The ratio I used is based on my normal brine that I use for Gouda's, only turned the water into wine (don't call me cheesus...) and skipped the vinegar because I'm counting on the acidity of the wine (My PH-meter is not working anymore...).
Details: Buy 3 liter of the cheapest Merlot you can find in the supermarket, add the salt and the CaCl to it, warm it a bit to dissolve the salt and soak the cheese in it for 36 hours.
Tonight I will get it out, dry it for 24 hours and I guess I then will soak it again for 24 hours... I'll keep you posted...