I'm really interested in seeing how to anticipate the effect of these additives to red kits. I would like to try to enhance the drinkability (i.e. reduced KT in younger wines) of mid range red kits. I am thinking of the 15 liter kits like WE Luna Rossa or the 10 liter kits like the RJS Vieux Chateau du Roi.
I've searched the forums, and although there are quite a few references to all of these additives, I was hoping someone could describe the differences in effect, what wines benefit, and how to use them - or if they really work on these types of kits. Thanks
I've searched the forums, and although there are quite a few references to all of these additives, I was hoping someone could describe the differences in effect, what wines benefit, and how to use them - or if they really work on these types of kits. Thanks