Thomas
Junior Member
- Joined
- Jun 8, 2014
- Messages
- 9
- Reaction score
- 3
Hi All!
Well, I just bottled my Grand Cru International Washington Merlot (12L kit). I ended up adding some acid blend to adjust for a little flabbiness and a touch of wine conditioner. The wine turned out to be drinkable.
My initial issue was that the wine was thin and flabby, hence the tweaks. I love the taste of the grape juice, however, and the addition of the dried grape skins added a little body.
I would like to make this kit again and was wondering if anyone had any tweaks they could recommend. I need a little more body and bite. I was considering to start a Cru Select kit but a little hesitant since almost none of those come with grape skins. I need this to be an early drinker since I have an Italian Super Tuscan bulk aging and need something to fill the gap, so to speak.
Thanks in advance!
Well, I just bottled my Grand Cru International Washington Merlot (12L kit). I ended up adding some acid blend to adjust for a little flabbiness and a touch of wine conditioner. The wine turned out to be drinkable.
My initial issue was that the wine was thin and flabby, hence the tweaks. I love the taste of the grape juice, however, and the addition of the dried grape skins added a little body.
I would like to make this kit again and was wondering if anyone had any tweaks they could recommend. I need a little more body and bite. I was considering to start a Cru Select kit but a little hesitant since almost none of those come with grape skins. I need this to be an early drinker since I have an Italian Super Tuscan bulk aging and need something to fill the gap, so to speak.
Thanks in advance!