Chilean seedless black grapes...

[blueflint]

Has anyone tried using the Chilean black seedless grapes at the grocery for adding tannin to juice buckets? There are a couple different ones that I usually see, one more round than the other, both are not slip skin varieties, some quite large.

Last year, I used 7 pounds of these in 5 gallons of Concord juice. Overall the Concord turned out well but with it's strong Concord flavor, I am not sure what the grapes added other than a little tannin from the skins (it was lightly oaked and aged 1 year, turned out nice).

So, has anyone tried these in a Merlot (or similar) juice bucket? I have been using Zante Currants but thought this would be an alternative.

Any thoughts?

Thanks, Tony

 

[ibglowin]

Unfortunately there is almost no tannin in those grapes. They have no seeds and they have been cross breed to have the least amount of tannin in their skins so they taste great to eat all by themselves.