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.

---snip

I have been recommended Tan'Cor, Tan'Cor Grand Cru from Scott
Laboratories www.scottlab.com. I got hold of both @ a month ago and
added it in small amounts to some reds. (Thanks Rigone Bros, Peter and
Kara D. for sharing the order), I say it kicked in fine and I'm very
pleased with the result so far. It truly increased the astringency and
the flavor.

Before this I used some tannin powder I bought locally with no idea
what it was. In the same wine this have added a bitter taste to it.
That's when I begun to investigate the different tannins.

There is a whole management in regard to tannins, for use in different
stages of the wine production all the way to bottling.

I broke down 30g and did 1/2tsp /5gal, but you have to let your taste
guide you. It took a week or so for me to feel the effect of my first
infusion.

SG Brix