Just purchased one of the EP Shiraz kits. Have made RJS kits before with great results (Trying tokeep away from aSuper Tuscan kit and let it age). Does anyone have any tasting notes or recommendations on improvements for the Shiraz kit?
RJ Spagnols EP Shiraz - any tips
- Thread starter salmo1
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All of the RJS kits Ive made the only tweaks I have made with these have been adding more oak and a little Tancor Grand Cru by Scott Labs wgich George carries. It really does a great job bringing out the complexity of the wine in enhancing some hidden flavors.
http://www.finevinewines.com/ProdDetA.asp?PartNumber=015430A
http://www.finevinewines.com/ProdDetA.asp?PartNumber=015430A
You use 1/4 tsp - 3/4 tsp per gallon and that really depends on tasting as per how much I use. Ive used as little as 1/2 tsp on a 6 gallon batch to 2 tsp on a 6 gallon batch. I cant see using the 3/4 tsp on any one gallon batch IMO
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These are post fermentation tannins which is the way I like it as you can taste test it. I pull one bottle aside and break down a simple amount of tannins and start low and make several samples each with different amounts of tannin and one with no tannin to go back to as Im tasting down the line. Once I find that sweet spot in between not enough and too much and multiply that amount by the 29 bottles I have left and add. I do all this after the wine has bulk aged approx. 1 year so its not green.
Dean
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I'm still in long term testing of these tannins, however, I won't really be finished testing them until about 2013. I'm optimistic that I'll still be testing after 2012 (hahahah!)
I've heard some reports that some of these oenological tannins can "make all wines taste the same", so I'm experimenting with them. Here is a thread I started with dosages. I usually aim for about 20g/hl as a dosage rate, which is about 1 tsp per 23l carboy. It takes about 3 weeks to fully integrate and give you close to the final taste.
I've heard some reports that some of these oenological tannins can "make all wines taste the same", so I'm experimenting with them. Here is a thread I started with dosages. I usually aim for about 20g/hl as a dosage rate, which is about 1 tsp per 23l carboy. It takes about 3 weeks to fully integrate and give you close to the final taste.
Just started the EP kit today. Specific Gravity starting out 1.105. Put the grape skins and the oak shavings in the bag. Last time I made a kit with oak shavings I just dumped them in the primary. It took forever to rack it due to the cane clogging up.
The syrahhas hadat about 4 weeks in the carboy. Added one med toasted oak spiral when I transferred it. Pulled some yesterday to sample. After swirling it for about 10 minutes, I had a really nice red berry nose witha good tannic finish. The oak was about perfect. I am planning on racking it off of the oak today.
One thing I have noticed about the RJ Spagnols kits I have made is the redshave a heavy cedar type nose to them. It seems unique to them only. I have a CC red mountain cab, and a MM masters old vines merlot that are in the carboyabout a week behind this syrah. Both of those are awesome!
One thing I have noticed about the RJ Spagnols kits I have made is the redshave a heavy cedar type nose to them. It seems unique to them only. I have a CC red mountain cab, and a MM masters old vines merlot that are in the carboyabout a week behind this syrah. Both of those are awesome!
