Hey folks,
So I just received a 50 gram package of TAN’COR GRAND CRU. I have 2 54L demis of Alicante/Zin blend, 1 demi of 100% Zin and 1 demi of Moscato.
I've oaked the reds with french chips about a month ago. It's already improved. These are all kit juices by the way.
The white in particular lacks body and zing.. a bit on the sweet side, too.. I am hoping that by adding the tannin, I will be able to bring up all of these wines.
I am thinking of 8 to 10 grams per red demi and perhaps only 5 or 6 grams to the white. I have already racked these wines twice. I think I will rack one more time.
When should I add the tannin? I realize that the Grand Cru is a finishing tannin so should I wait one month before bottling? If this is the route I take, I probably won't tannin the Zin til next fall as I'd like to keep that in the cellar in bulk til then.
Thoughts? What would you do? Thanks!!!!
So I just received a 50 gram package of TAN’COR GRAND CRU. I have 2 54L demis of Alicante/Zin blend, 1 demi of 100% Zin and 1 demi of Moscato.
I've oaked the reds with french chips about a month ago. It's already improved. These are all kit juices by the way.
The white in particular lacks body and zing.. a bit on the sweet side, too.. I am hoping that by adding the tannin, I will be able to bring up all of these wines.
I am thinking of 8 to 10 grams per red demi and perhaps only 5 or 6 grams to the white. I have already racked these wines twice. I think I will rack one more time.
When should I add the tannin? I realize that the Grand Cru is a finishing tannin so should I wait one month before bottling? If this is the route I take, I probably won't tannin the Zin til next fall as I'd like to keep that in the cellar in bulk til then.
Thoughts? What would you do? Thanks!!!!
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