Hi Guys,
My first batch of wine(Syrah) i made in the fall with a lot of help from this forum. Looking back there are some changes i would have made to my techniques. One of them was that I added 2.5 gallons of water to reduce brix from 28 to 25 so wine wouldn't have to much alcohol, it recommended in a book i have to a maximum brix of 25 before beginning fermentation. After i pressed the must I was left with about 15 gallons of wine which is now fining in carboys.
My question is this, having tested and seen the wine in a glass it is not quite the Syrah I am used to (dark, rich, spicy) It is much lighter tasting and in color than my typical syrah. Are there any wine additives i can use to enhance the flavor. Tannin or anything else that would help make this batch better. For next year I learned my lesson.
My first batch of wine(Syrah) i made in the fall with a lot of help from this forum. Looking back there are some changes i would have made to my techniques. One of them was that I added 2.5 gallons of water to reduce brix from 28 to 25 so wine wouldn't have to much alcohol, it recommended in a book i have to a maximum brix of 25 before beginning fermentation. After i pressed the must I was left with about 15 gallons of wine which is now fining in carboys.
My question is this, having tested and seen the wine in a glass it is not quite the Syrah I am used to (dark, rich, spicy) It is much lighter tasting and in color than my typical syrah. Are there any wine additives i can use to enhance the flavor. Tannin or anything else that would help make this batch better. For next year I learned my lesson.