Joe,
I used this recipe but with their Cabernet Sauv product. I think if I were to do it again with the same product I would use less sugar syrup. And leave it in the Oak longer.
Bill
Bill those are a couple of things I have learned from this thread! Sugar is easy to add, harder to get right...add slowly stir, let sit, and use that hydrometer. Just because you are at the end of the time line, doesn't mean you're done. I thought my Malbec still needed "something" when it was "done"...so I added some more oak and let it soak...it's getting there!
That's what I like about tweaking...just keep tweaking until you say,
"there...that's better"! Of course, in my case, it helps to be un-informed and thus freed from the nagging little details of what a Malbec is actually supposed to taste like....I can just make it taste good to me!