I make all Cellar Craft Showcase Reds. I bulk age in carboy for at least 6 months, more to a year. I have now in secondary a Amarone, Malbec and a Chateuna Du Pay (spelling? don't look back)
Is there any benefit to adding tannins? If so, when should one add them.
I don't have a good wine supplier here but bought a pack of Tannin. All I know about it is that it says it Contains European Chestnut extract.
Thoughts?
Is there any benefit to adding tannins? If so, when should one add them.
I don't have a good wine supplier here but bought a pack of Tannin. All I know about it is that it says it Contains European Chestnut extract.
Thoughts?