How to "fix" this blend.....

[geek]

Fall of last year I made this blend with juice buckets:
50% merlot
25% grenache
25% white riesling

Back then I didn't play much with my wine making techniques.
No MLF done, nothing added at all not even oak powder, chips, cubes, just fermented my blend, bulk age a few months and bottled a few months ago.

No sorbate added.

The wine is a blush and it has no body whatsoever, mouth feel no really much, no tannins or oak flavor.

I have 20 750ml bottles all corked, again they've been sitting bottled for a few months.

Would you uncork them all and put wine into a container and add oak tannin, if so how much?
Would you add raisins and let it sit in carboy for some time?
I have regular oak tannin that came in a 1lb plastic bag.

Any other good suggestion?

 

[HillPeople]

Uffda! (as they say in Norway)
Just stick with some good reds and semi-sweet whites!
I'd leave them bottled for a long time and maybe something miraculous will happen- but I kinda doubt it.

 

[Turock]

This is the problem with co-fermenting-----you have a hard time getting the blend in correct proportions. The only good way to blend is doing the wine seperately, then bench testing for the correct proportions.

There are lots of things you can do. Do you have any other wines? Any fruit wines? Further blending would bring this around to being more drinkable. How is the flavor?

Vanilla or oaking might help somewhat if you've got acceptable flavor on the wine.

 

[geek]

Turock, thanks for chiming in as always.
I have dragons blood (fruit wine) on hand.

Right now I perceive like if the wine is "watery" with no real body and think oak flavor would help. I just want to be sure that if I add oak tannin powder or something else how would be best to do it.

 

[ForzaItalia]

Hey geek,

I tried Tannin Riche on my fathers flat wine and it seemed to help a bit.

 

[geek]

I thought about that too, did you re-bottled after adding it to the wine or let it sit a while before re-bottle?

 

[ForzaItalia]

I added the powder in a cup with hot distilled water and mixed it in the carboy. Then waited 3 weeks and bottled.

 

[Turock]

Since the falvor is delicate, just don't over-oak. That would overwhelm ANY flavor you DO have going on. Best to under-oak, than over-oaking.

 

[joeswine]

Geek


YOU NEED TO START OVER,YOU NOW KNOW THE TRICKS, NOWS THE TIME TO APPLY THEM,START OVER AND PRETEND IT'S JUST THE BEGINNING,ADD RED WINE OR WHITE WINE CONCENTRATE,ZEST OF 3 GRAPEFRUITS,2 CUPS OF OAK CHIPS ,3 TABLESPOONS OF OAK POWDER,THEN LET IT SIT FOR 3 WEEKS.

 

[Runningwolf]

Hey Geek if you add tannin it is best to add it to a small amount of very hot water. Do not stir or disturb it for 15 minutes then stir it and add it to the wine. Tannin likes to clump up real quick if you stir it right away. This has always worked for me. If you do the math breakdown you could always work with one bottle, wait two weeks and then sample. If you like it, dump the rest of the wine in a carboy and treat the same. Chips or Oak powder will give you the quickest result but as Turock said, error on the light side.