RJ Spagnols Tan'Cor Assistance

[Longtrain]

I have some Tan'Cor coming this week, I plan to use it in my LaBodega. But, I have a couple of questions about using this tannin in early kits and possibly as a fix-r-upper for a kit that been aging a bit.

Early this year I made a WE Petit Syrah -Zin, it's been aging since February 2012, it was in two 3 gallon carboys. It's got nice flavor, but IMO is kinda flat in the tannin area, certainly not to my liking, so...I blended one of the 3 gallon carboys with 6 gallons of RJS Cabernet which has nice fruit, ok tannins, but a bit light. The result of this marriage is a nice bodied wine, smooth on the front with really nice aroma and fruit, then waves of light to medium tannins on the finish, really pretty good, but I would like a bit more pop in the tannin area. Will some Tan'Cor help this out, if so how much? How long before tasting to realize any benefits?

Secondly, I'm making a RJS Int'l Barolo, just went to secondary, how much Tan'Cor for this one?

Thanks, Happy Thanksgiving to all,

Tony

 

[ibglowin]

You can taste the effect immediately. It is that reason we always say to do a bench trial to see how much you like in your wines. You should add it at least a month before bottling so it has time to integrate. The LaBodega can take a bunch since you dilute it with the port essence pack as well as Brandy. It can take 0.8 to1.0 gram per Gallon. I have no idea on the Barolo as I have never made one or tased a commercial one for that matter so I don't know the profile at all.

 

[Longtrain]

Thanks, I'll pass along my findings.

Tony

 

[Longtrain]

Amazing, I can't believe the immediate difference. I drew off about a 1/2 gallon and added 1/8 tsp of Tan'Cor, better, but not enough, added another 1/8 tsp and it made into a totally different wine. Kept the 1/2 gallon to drink straight away and topped off the carboy with some bottled of the same blend. Added 1/2 tsp per gallon, now to let it sit and see how it ages in a month or so. Thanks for the help.

 

[ibglowin]

Yep, glad to help out. It really is the "missing" ingredient I think.

 

[Longtrain]

The Tan'Cor is amazing. I did notice that the 6 gallon carboy now has a "dusting" on the bottom and bottom sides, I assume that this is just the tannins settling out, right? Just rack, filter and bottle as normal? Will the Tan'Cor affect diminish in time, that is, if the tannin level is good now and if I'm going to drink this wine over the next year or so, do I want to add any additional Tan'Cor to compensate for the aging time?

Thanks,

Tony

 

[Pumpkinman]

Tasting it will be the definitive answer on whether you need to add more.
I use Tannin Riche, it is derived from 100% toasted French oak, Tannin Riche imparts hints of coconut and vanilla together with a perception of sweetness, it really adds a nice finish to your wine.

 

[ibglowin]

That dose should last you for the life of the wine. Over time, the tannins will just soften but they will still be there and you will taste them on the palette still.

 

[Longtrain]

Thanks again, the wine, drinking some now, is so good I want the next 6 gallons to be just as promising.

 

[Longtrain]

Tannin Riche imparts hints of coconut and vanilla together with a perception of sweetness, it really adds a nice finish to your wine.

Thanks for the info, I'll need to look into the Tannin Rich also, I love complex tastes and long finishes.

Tony