(Marc) wrote in message . com>...
> Help!
>
> I make a batch of wine from Mosti Mondiale (www.mostimondiale.com).
> It is 23 litres of frozen grape juice with yeast already added. To
> make a long story short, those take 8 weeks to make. Mine is now 12
> weeks old and still aging in the carboy. I've tested a sample
> (couldn't resist) to find out that is not quite as bold as I would
> like it to be. The wine is very good, better than wine from
> concentrate kits like I used to do, but I want a very bold wine, the
> kind that makes your jaw lock when you first taste it. Is there some
> natural additives that can be added to make it bolder? Even if it
> means leaving it in the carboy longer.
>
> Any input appreciated,
>
> Marc....

Black Swan Shiraz does the lockjaw thing for me.

Add tartaric acid and tannin.

Don't malolactic - use sulphite throughout to prevent it.