Mosti Mondiale cab post stabilization tweak

[knockabout]

Oh help please! I have a Mosti Mondiale Cabernet (no grapes no skins 6gallons kit made into 6 gal.) that has been bulk aging -it was my first kit wine done in January. I thought taste would improve. I followed instructions but added some tanninlast month, big improvement there. The wine is still lacking in body and no complexity and not so yummyblah just blah blah. Rather than creating 6 gallons of sangria (and admitting defeat) can I try to save this by adding raisins now? I can chop and add 1 lb of dark raisins, and let it bulk age some more. Is this ok to do post stabilization? Will I have to add K+ sorbate again? will it save my friends the horror of 3 gallons sangria? What do you all think?
Thanks for thoughts opinions and advice!
Kim

 

[sdelli]

If you have the ability to check the ph and acid levels it may be a good idea.... Sounds like the TA is low....

 

[roger80465]

I would NOT recommend adding raisins at this point. I believe you are well past the time for doing that. A little more oak, maybe? Most importantly, it needs time. I have found the Mosti kits take some time for the qualities to surface. They are still a bit light on the body end but they are not unpleasant by any means. Mostly, give it time to develop.

 

[robie]

Too late to try to add body with raisins. That is a reocurring problem with a kit wine - thin; especially those kits without a grape or raisin pack.

Not much to do other than utilize a 6 gallon oak barrel. The barrel can make a big difference; the difference between a typical thin kit wine and a descent, $8 to $14 commercial wine.