I agree with William and only add that aging will generally mellow a wine,
not make it more bold.

Ray

"William" > wrote in message
om...
> (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.