SBS
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Thanks Peter. I thought I read somewhere once (maybe it was you) where the addition of tannins actually binds to the existing tannin to lenthen/soften them. Regardless, I will be taking your advice and focusing on the basics for now...I just got a bunch of new testing kits from MoreWine, PH Meter, Chromo, AO, etc, so this should where my learning curve steepens a bit ...I hope! Good luck with your wine and please keep us posted! Steve
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Peter, this is quite an undertaking! I always appreciate your feedback in the forums and appreciate you posting your plans for all of us to see. I am new to this, so can I ask why you are adding tannins to each batch of grape must? Is that a personal preference you have for high tannins or am I missing something? I am getting Napa PN and Washing ton Merlot grapes next month but I was planning on only using the skins for tannins. Good luck!! Steve Santos
