Make a TA measurement. Astringency is also a function of acidity which
should be in the 5-7 g/l range (maybe up to 8- 9 dependent on
preference). If OK I would go for some tannin addition. Oak storage
really doesn't to much with astringency. It adds complexity (extracts
flavours from the barrel and micro-oxygenate).
The astringency has more to to with the contact time between the must
and the pulp. Which I think most ready made and sold juices for wine
making may suffer.

All this is of course assuming that your wine has really fermented to
dryness. You mention that it is to sweet. Are you sure there are no
sugar remaining? It would mask astringency.

Web Williams > wrote in message .com>...
> I'm on the second racking of a "Selection International"
> French Cabernet kit, and am wondering if I'm doing
> anything wrong, or if I should just be patient. I was
> shooting for a really astringent mouthfeel, so I added
> 8 ounces of oak (4 oz. French medium toast and 4 oz. of
> French medium+ toast) at the first racking to try to get
> the tannin levels up. My local home winemaking shop hinted
> that I was on the right track to increase astringency, but
> recommended an oak barrel for a truly astringent flavor.
>
> I have 8 more ounces of oak cubes that I have not used yet
> that I -could- add if it would help matters, but I'm thinking
> about buying some wine tannin and adding just a tad to see
> what happens.
>
> The kit just doesn't taste "dry" to my palate. I would like
> the wine almost dry enough to make your mouth pucker at each
> sip! I toured Bordeaux and tried many French Cabs and none
> of them taste as sweet as this batch of wine. Will ageing
> over oak cubes provide the astringency I'm looking for, or
> should I go ahead and add some wine tannin?
>
> Am I confusing dryness with astringency? The SG is right on
> target, so I'm assuming the kit went off without a hitch
> other than it's not as dry-tasting as I want. What say the
> experts?
>
> Thanks, -Web Williams in Myrtle Beach, SC