- Oct 25, 2016
- Reaction score
- S. Jersey/Philadelphia area
yes.I would like to cast my vote for tannins and enzymes. Upping the alcohol wouldn't hurt either. I've also weaned from kits but will do an occasional white juice bucket.
for bold red juice buckets i agree not a bad idea to add sugar to about 1.100.
and add this:
These 100% Natural Grapes are the ideal grape additives to kit wines and wine made from juices. Adding actual grapes into the fermenter results in wines with more body, character, and structure. This additive pack can be shipped easily.
Here at MoreWine!, we like it easy. This additive pack includes everything that you will need for fermentation (except the yeast) for one pail of frozen...
and some oak in aging. and the longer you wait the better it gets. year 1? eh. year 3, 4? It’s possible to u won’t even believe it’s the same wine. buckets, in my experience seem to reverse age compared to grape. Start thin but can* transform into a well balanced full bodied wine. Rather than starting with a fruit, tannin, & flavor bomb and waiting for everything to calm down and live in harmony.
Still never tried aging tannins, only fermentation. sooner or later i’ll check it out.