WineXpert Bravado Super Tuscan - need advice

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bradf

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Hi all,

I have been enjoying all your insight and I hope you can provide me some more.

In reading through all the posts, I see people recommending 2 extras for red kits -

1. Adding tannins
2. Adding/changing oak

I have only made 1 Lodi Cab kit and did it "by the book" but I want to experiment a little with this Bravado and looking for advice.

1. Are there different kinds of tannins I can add? What is the difference?
2. When do I add the tannins and how much? I have seen some add early and some add finishing tannins.
3. I assume French Oak would be ideal to add. Are there different kinds of french oak? Flavor/strength/etc.
4. Should I replace the oak cubs with oak spirals or just add in addition to cubes?

If it makes any difference, I am using the FastFerment for the process so I do not plan to bulk age.

Thanks for any help and guidance.

Brad
 
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