Fresh Juice Buckets and Tannins

[SArmour21]

I pre-ordered a Mosti Mondiale fresh juice from California this year, a Red Zinfandel. Although I'm certain this will be a better product than the pasteurized concentrated kits, I am concerned that tannin and color levels from low skin exposure will create a lack of complexity and structure as well as limit aging potential. I figure there are several options to correct this:

1 - Buy some grapes, crush them, and add skins to the fresh juice pail during fermentation. (Don't have access to a crusher/destemmer or press, otherwise I wouldn't buy the bucket of juice)

2 - Find and purchase a pack of frozen or dried grape skins from zin (does anyone know a supplier?)

3 - Add liquid or powdered tannins such as Laffort Tannin FT Rouge.

Would anyone like to elaborate on these options and discuss pros/cons to each in regulating the quality of the final product?

Best Regards

Sean

 

[robie]

I pre-ordered a Mosti Mondiale fresh juice from California this year, a Red Zinfandel. Although I'm certain this will be a better product than the pasteurized concentrated kits, I am concerned that tannin and color levels from low skin exposure will create a lack of complexity and structure as well as limit aging potential. I figure there are several options to correct this:

1 - Buy some grapes, crush them, and add skins to the fresh juice pail during fermentation. (Don't have access to a crusher/destemmer or press, otherwise I wouldn't buy the bucket of juice)

2 - Find and purchase a pack of frozen or dried grape skins from zin (does anyone know a supplier?)

3 - Add liquid or powdered tannins such as Laffort Tannin FT Rouge.

Would anyone like to elaborate on these options and discuss pros/cons to each in regulating the quality of the final product?

Best Regards

Sean

You are right about the fresh juice buckets. They can be a little thin and lacking a little in color and tannins. I like option #1, if you can buy them. For option #3, trying to make up the difference with a lot of tannin additives can give the wine a stringent taste, so be careful how much you add. A little works, but a lot can ruin the wine.

Option #2 - If you are going to make several batches, you could buy one bucket of frozen grapes and split them between your juice-only batches. They still won't quite be the same as 100 lbs of crushed grapes fermenting alone.