I stumbled across an article from winemaker magazine, stating that kits are designed low in tannin and low in acid to mature more quickly.
http://winemakermag.com/38-adjust-flavor-in-the-fermenter-techniques
This is interesting to me because I generally do not test acid in a kit, assuming that things all good and that's been done for me. Seems like it would be worth checking.
There isn't a test for tannins other than tastebuds. But certainly I add tannins in the form of powdered tannins, powdered oak, oak chips, and oak spirals. We also add tannins in the form of grape packs or raisins. It makes sense that we are working to overcome the low tannins of the kit.
Basically, the article encourages winemakers to take control of the process and not assume that pitching yeast alone will make perfect wine.
Interesting article!
Heather
http://winemakermag.com/38-adjust-flavor-in-the-fermenter-techniques
This is interesting to me because I generally do not test acid in a kit, assuming that things all good and that's been done for me. Seems like it would be worth checking.
There isn't a test for tannins other than tastebuds. But certainly I add tannins in the form of powdered tannins, powdered oak, oak chips, and oak spirals. We also add tannins in the form of grape packs or raisins. It makes sense that we are working to overcome the low tannins of the kit.
Basically, the article encourages winemakers to take control of the process and not assume that pitching yeast alone will make perfect wine.
Interesting article!
Heather