I'm thinking of using Lallzyme EX along with Laffort Tannin VR Supra for
a couple my reds this year.

This will probably be used with the Syrah and I'm getting from Brehm
(three pails) and cab or malbec that I'm getting.

Experiences?

Marty -
I've bought frozen pails of reds from Brehm for several years
now. The process of freezing and thawing seems to effectively give you
3 or 4 days of cold soak, so I don't think you really need to use
something like Lallzyme to improve color or flavor extraction. At
least, all the reds I've bought have had plenty of color by the time
they thawed, in contrast to freshly-crushed grapes. I don't think that
using Lallzyme would hurt (although I've never tried it) but I just
don't think you need it for the frozen reds.

In terms of tannin, I guess that's more a matter of personal
preference, and the particular variety you get. I got a couple pails
of the Stage Gulch Syrah several years ago that were plenty tannic,
without adding anything. I'm hoping that batch will be drinkable by
2010 or so . . .

I guess my theory is, you are paying a premium price for a premium
product. One benefit of that is that you shouldn't need to tweak the
raw materials as much.

Doug

Your right of course. Always thinking what can I do to make it
better... ;-)

Maybe I'll try it on the local stuff I'm getting. It won't be as good
quality as Brehm's.


Doug wrote:
> Marty -
> I've bought frozen pails of reds from Brehm for several years
> now. The process of freezing and thawing seems to effectively give you
> 3 or 4 days of cold soak, so I don't think you really need to use
> something like Lallzyme to improve color or flavor extraction. At
> least, all the reds I've bought have had plenty of color by the time
> they thawed, in contrast to freshly-crushed grapes. I don't think that
> using Lallzyme would hurt (although I've never tried it) but I just
> don't think you need it for the frozen reds.
>
> In terms of tannin, I guess that's more a matter of personal
> preference, and the particular variety you get. I got a couple pails
> of the Stage Gulch Syrah several years ago that were plenty tannic,
> without adding anything. I'm hoping that batch will be drinkable by
> 2010 or so . . .
>
> I guess my theory is, you are paying a premium price for a premium
> product. One benefit of that is that you shouldn't need to tweak the
> raw materials as much.
>
> Doug
>

Doug wrote:.
>
> In terms of tannin, I guess that's more a matter of personal
> preference, and the particular variety you get. I got a couple pails
> of the Stage Gulch Syrah several years ago that were plenty tannic,
> without adding anything. I'm hoping that batch will be drinkable by
> 2010 or so . . .
>

This particular tannin addition is meant to fix the colour during
fermentation and not to increase the tannin content of the finished
wine. But if you have plenty of tannins to start with then you don't
really need it.

Pp