I've noticed quite a bit of talk of adding tannin to the red kits. As a complete newbie, I totally get the idea of following strict directions in the beginning. Here's where the "However" comes in.
However, I have four reds in carboys bulk aging, recently cleared:
CC SC Red Mountain Cab
CC SC Yakima Valley Syrah
CC Sterling Tempranillo
RJS EP Super Tuscan
I intend to start 2 or so kits a month. And since I lean heavily toward the big reds that will take 1-2 yrs to enjoy, I don't necessarily want to follow strict instructions until I actually get to taste my results. I don't mind waiting longer if the tannin is worth it.
With it being so long to even my first good wine, I would love a little more advice on adding tannin.
On my list next are another cab, amarone, brunello, ovz zin...
However, I have four reds in carboys bulk aging, recently cleared:
CC SC Red Mountain Cab
CC SC Yakima Valley Syrah
CC Sterling Tempranillo
RJS EP Super Tuscan
I intend to start 2 or so kits a month. And since I lean heavily toward the big reds that will take 1-2 yrs to enjoy, I don't necessarily want to follow strict instructions until I actually get to taste my results. I don't mind waiting longer if the tannin is worth it.
With it being so long to even my first good wine, I would love a little more advice on adding tannin.
On my list next are another cab, amarone, brunello, ovz zin...