Ok, decided to just mix half Cab half Merlot and make 2 batches.
I picked up some french oak chips,
Question; when and how much do I add to each 6 gal batch.
Also just ordered a PH meter. ranges from .1 to 14. My wine supply store only had test strips from 4 to 6 something. i didn't think this would answer my ph levels if i want a 3.4ph
Cab/merlot should be a winner. Could always make em solo and blend later too.
But with kits you really shouldn’t need to adjust acid anyway. And definitely TA numbers can’t be trusted since they’re balanced in different proportions than typical grape wines. But good to have a meter regardless.
http://morewinemaking.com/public/pdf/wphmeter.pdf
Sounds like your following instruction to a T and then bottling. A few tweaks to the process can help. Bottling after 4-8 weeks limits your options. And then your just hoping it comes together. Bulk age lets you monitor and adjust. And then bottle knowing it’s good and that it will get better.
Adding oak chips to the ferment will help for body and astringency without concern for overoaking. (Via sacrificial tannin). Anywhere from 1-4oz per 6 gal I’ve seen.
Adding oak in aging will give the oak taste. I liked the spirals. 1 per 6 gal for 2-3 months.
http://morewinemaking.com/public/pdf/oakinfopaper09.pdf <—breaks it all down.
You can forego the sorbate addition as well. Not needed when fermenting dry. Eliminates any potential chemical type bubblegum taste it’s known to cause sometimes.
Time is probably the biggest thing tho. Age for as long as you can stand. They really do come around after a while. If you aged in bulk for 12 months and another 6 in the bottle you’ll see a HUGE difference.
I like to buy a case of 375mL bottles and maybe fill 6 of em per batch. Allows you to just have a taster and see how it’s maturing.
Toss in anything to the ferment to help it. I like this additive pack specifically for 5-6 gal batches. (Just discard the lallezyme if no grape skins)
https://morewinemaking.com/products/additive-pack-brehm-frozen-fruit-reds.html
Boost the sugar to 1.100 too. With extra tannin added you can fit in the extra abv. If doing all that it will need more time but surely make the wine bigger- like a cab/merlot is meant to be!