SBS

Steve, thanks for the kind words. To answer your question tannins can do more then simply add astringency. They bind with many other wine phenolics, specifically color molecules early on in the fermentation. This may enhance color but, more importantly, it can stabilize color molecules which could otherwise switch into a colorless form thus maintaining better color throughout aging. This is the primary reason I add tannin (Tannin VR Supra) . There are other types of tannin products used for various purposes on the market and you should take time when you have it to read up on the uses of these tannin supplements.

 

While first starting out I would probably avoid such products until I was comfortable with the basic process unless I was working with small experimental lots. The best route to making good wine is good material (fruit, must, etc), a clean fermentation and mindful stewardship. Everything else is icing on the cake.

 

Good luck with your Pinot and Merlot this fall!

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

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