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In my experience, any powder in secondary is going to settle out completely anyway. I still much prefer staves, spirals or cubes in secondary.

I've used toasted oak beans many times during bulk aging together with tannins. Most finishing tannins are oak derivatives. I haven't noticed anything bad from it.

Really... if you screw up a $130 kit, your $20 savings will seem pretty unwise.

Tannins are tannins... sort of. The difference in the composition will be the flavor it imparts (if any) and how well it combines with the wine. Here's a good article http://www.winemakingtalk.com/forum/f86/tannins-know-when-why-add-them-42039/ Grape tannin isn't going to add flavor so...

I just got an email from FVW that the March RJS RQ kits are shipping.

Can you link to the grape tannin? I can't find a retailer that carries it.

The "3-6 weeks before bottling" is supposedly for polymerization (the effect of long chain molecules forming). That seems to also suppose that 6 gallons of wine will (at the molecular level) yield a different result than 750 mL. For me at least, the real issue is clarity and integration.

I'm sort of wondering if there's a limit to how much you can change. What I mean is that over time, the wine will seek out a natural balance. I've been buying the packets of Tannin Riche and Tannin Riche Extra at Midwest when I stop there, so they are pre-measured. I don't have a super...

Hi Guys, I've been trying my luck with Tan'cor Grand Cru, Tannin Riche and Tannin Riche Extra. So far, I'm detecting a little extra complexity but very little "spice" or "bite" after 6 months or so. I've been trying to stay at 3g Tan'cor Grand Cru, or 3.5g Tannin Riche or 4.5g Tannin...

It all depends... it goes pretty fast at first. You pull the vacuum and bubbles sort of "boil up". The vacuum will drop almost immediately. Let the bubbles subside and pull the vacuum again. If you're in a hurry to degas, you can stay and keep doing this until the "boil" slows... which is a...

So did you? Is it?

Never heard of a "crop of mustangs" before. I googled it and came up empty.

Well the RJS RQ's have been frikken AWESOME and I always wish I made more. This year I ordered four RJS kits. Two of the Shiraz Viognier, the Nero dAvola and the Petit Verdot.

Has anyone heard anything about their RJS March releases? I think they were Petit Verdot and Nero d'Avola.

Barolo should be (on a scale from 1-5) full bodied 5 fruity 4 or 5 tannin 5 aroma 4 or 5 oak 3 to 5 Typically described as "intense". If you have a watery, lifeless example of a Barolo (Nebbiolo) then it sounds like the kit maker was LAME! Barolo is often considered Italy's greatest...

Great pics, Paul! I've got a few to share from Bryce and Sedona

Good question! I've been lucky enough to get them at ~35¢ each because I get a 10% club discount. I've seen them online for 40-50¢ each. When I compare them to premium natural corks or synthetic corks, they cost just slightly more. The single biggest benefit to me is that the bottles can stand...

The best thing about bottling day is the obligatory sampling... even at 9am! :r This happens to be a mighty tasty batch indeed!!

Good link! In my experience, if you're below 1.005 when it stops, you won't have the option they describe. You might get it down below 1.000 but it'll be watered down a bit and still slightly sweet. Instead, I recommend ordering a new kit of the same (or very similar) kind. Split the new kit...

Excellent!! Enjoy! Very nice labels to boot!! Barolo is one of my favorites