Dean
Senior Member
- Joined
- Oct 17, 2005
- Messages
- 1,593
- Reaction score
- 7
For those of you who use the stuff, what is your preferred dosage to start with? I know, you are supposed to use bench trials for each wine, but over time, you'll start to see an average of where you like it to be.
So do you like it in the 10g/hl range as a mild addition or in the 30g/hl range at the top level? To put that in perspective, 10g/hl range is 2.3g per carboy in kits and 30g/hl is 6.9g. That usually means anywhere from .5 to 1.5 tsp per carboy.
Do you find that it masks the fruit and starts to make all the wines taste similar? I'm just looking to see how others have experienced this. Personally, I think in the lower to mid range, this kicks up almost any red kit, and makes it taste almost like it was barrel aged and concentrated.
So do you like it in the 10g/hl range as a mild addition or in the 30g/hl range at the top level? To put that in perspective, 10g/hl range is 2.3g per carboy in kits and 30g/hl is 6.9g. That usually means anywhere from .5 to 1.5 tsp per carboy.
Do you find that it masks the fruit and starts to make all the wines taste similar? I'm just looking to see how others have experienced this. Personally, I think in the lower to mid range, this kicks up almost any red kit, and makes it taste almost like it was barrel aged and concentrated.