Ebonheart
Junior Member
- Joined
- Oct 13, 2013
- Messages
- 73
- Reaction score
- 9
Ok, We're under 1 SG on our 15 gallons, and the 3 carboys (Niagara, Baco Noir and DeChaunac), are about ready to bottle.
The Niagara is very dry and acidic, so I'll be backsweetening it with fresh Niagara juice. Of course, I'll be Potassium sorbating and potassium metabisulifting it.
The DeChaunac is ok, nothing special. It'll be an acceptable summer red, lite and unoaked.
The Baco Noir is intriguing. I oaked it for 6 weeks with medium American oak staves, so it has a nice nose and taste. I'm thinking of adding some tannins for mouthfeel. Do they sell tannins you can add, and if so, when should I add them?
The Niagara is very dry and acidic, so I'll be backsweetening it with fresh Niagara juice. Of course, I'll be Potassium sorbating and potassium metabisulifting it.
The DeChaunac is ok, nothing special. It'll be an acceptable summer red, lite and unoaked.
The Baco Noir is intriguing. I oaked it for 6 weeks with medium American oak staves, so it has a nice nose and taste. I'm thinking of adding some tannins for mouthfeel. Do they sell tannins you can add, and if so, when should I add them?