I am pretty happy with how this cheese make went. For the most part, I followed the hot water washed curd recipe in the Caldwell book. With the addition, of course, of the raspberries and wine. It was late when I needed to put the cheese in its salt brine and I did not have very much bottled water (my tap is basically chlorine with water added to it) so I actually just used the wine plus the rest of a bottle of water as the solution for my brine. It was probably about an 18% salt solution that I brined the cheese in for 13 hours. I will wax this cheese after a few days in the fridge, then taste it after 1 month at which point I will most likely quarter it in to vacuum sealed bags.