Other Upfront red vinos additions...

[Bmd2k1]

Curious re feedback on upfront additions to red vinos fermentations....like opti-red, Noblesse etc, etc.

What are ya using, which reds, how much etc?


Cheers!

 

[She’sgonnakillme]

Here are my adds:
Always use Go Ferm and Fermaid O regiment during primary.
I always add a dose of either OptiRed or ColorPro. ColorPro is a newer addition for me that @winemaker81 turned me on to.

If the kits contains skins, then I sometimes add some Llalzyme EX-V, followed by a dose of FT Rouge tannin. However, if I use ColorPro, I skip the Llalzyme and only do the FT Rouge as the ColorPro also does what the Llalzyme does.

I have also been experimenting with adding extra untoasted oak into my primary as well to see how it adds tannin without having significant flavor impact, results are still TBD.

 

[winemaker81]

The last couple of years I've added Scottzyme ColorPro to both grapes and red kits with skin packs. The results are amazing.

For red grapes, I add shredded, medium toast oak, as the sacrificial tannin.

 

[TCPT18]

• Goferm
• Fermaid
• Opti-red
• Tannin maybe
• Dark and light oak powder or sometimes chips but not cubes

 

[Bmd2k1]

Curious which reds peeps may add raisins to during ferment?

How about which reds for zante currants?


Cheers!

 

[VinesnBines]

I add zante currants and oak chips to all my red kits .

 

[Bmd2k1]

I add zante currants and oak chips to all my red kits .

How much zante do u add?

 

[VinesnBines]

How much zante do u add?

I add a cup of zante currants and a cup of oak chips. Up to you about the oak.

 

[She’sgonnakillme]

Sometimes I add Untoasted French oak chips to get the tannin contribution during primary, without the toast flavoring so that I can add toasted oak in the aging step and then adjust it.