Brianna grapes

[Arne]

Six months is pretty good, I normally let mine sit for a year. And have you thought of adding any tannins?

I believe I did. Have to check my notes. This was a first for me so kinda experimenting along. Arne.

 

[grapeman]

Tannins for a fruity white? I would have never tried that. That is daring.

 

[Julie]

Lol, Rich, I have added cellaring tannins to Brianna and I am very happy with it. Actually I think the fruity flavor is more prominent and the mouthfeel is just awesome. Come on down, I'll share a bottle with you.

 

[grapeman]

After reading that you use it I began a bit of reading on Scott Labs site. It seems that certain types of tannins actual add fruitiness and can help to reduce bitterness. That's what I love about a site with so many varied ways of making wines. You can learn new tricks all the time. Some years when we get more sun it is difficult to get some whites with a dark skin to press out without any bitterness. It seems some tannins might help out with it.

Julie I would love to come down some time and share some wine with you and all the PA'ers (well most anyways- wink,wink).