I know Joe does it (with raisin and current) in many of his tweaks for cheap kits. I did it with the Amarone to simulate Apassimento.Why add something that is by nature oxidized?
How much tannin have you been adding? Added right after fermentation is complete? I use tannin in primary when making my fruit wines but haven't used it in any other way.I believe the reason for the raisins is to increase tannins, that is what you get from raisins. I would rather use tannins. I started adding tannins after fermentation and I am really liking the improved mouthfeel.
I did both with my Amarone. 6 ounces of raisins and 8-9 gr of Tannin FT Rouge in the primary.I believe the reason for the raisins is to increase tannins, that is what you get from raisins. I would rather use tannins. I started adding tannins after fermentation and I am really liking the improved mouthfeel.
Joe has tons of posts about blackberry, blueberry, raspberry and cherry fpacs... I'm in total agreement... pick one that compliments your wine's flavor profile.Amarone is a much different type of wine than, say a Merlot or Cab Sauv. I would not want to taste anything like a raisin taste in either of the later. If you want to add something to your high end kit with skins, read the notes on what the final tastes should be and add something that might complement those, it will seldom be raisins, there is a reason that kit manufacturers no longer include raisins with kits. (Except for the previously noted Amarone kits).