This seems to be what I'm attempting to create. I
want my wine to be very astringent- so dry that it
draws the water out of your mouth when you sip it!
I'm attempting to duplicate a fine French cabernet.
I'm adding oak to beat-the-band in hopes that it will
add enough tannic stuff to do that. 8 oz. of medium
toast and 8 oz. of medium+ toast to a 6 gallon carboy.
It's in secondary fermentation now. Should I also put
it in a French oak barrel for continued aging to really
get that "dry" flavor?

On another subject, I had the privilege of tasting an
Australian Cabernet that is exactly what I want! I just
don't remember the name of it!!! It is so dry it actually
pulls your lips together!

Any suggestions to increase the appearance of dryness
would be appreciated.

Thanks, -Web Williams in Myrtle Beach, SC
E-mail address supressed to prevent SPAM

In article >, 1969
@rogers.com says...
> 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....
>