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....

(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.

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.

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....
>

For astringency you probably want to add some extra acid to get it up to
your taste. You can do this at start of fermentation which most people will
tell you is best. But if you do you will be guessing as you are really
shooting for a taste and you cannot judge astringency when sugar is present.
So try it after the fact until you get what you want and then use what you
learned when making the next batch.

The oak is a good idea if you like oak which I take it you do to the
extreme. I have had some wines that taste like a freshly sawed piece of
timber.

Dryer? Ok there are a couple of things you could try. One is to shoot for
a lower alcohol level, maybe 11.5 to 12% so you are sure the yeast can eat
all the sugar. Another is to use a high alcohol tolerant yeast. If you
want to use a particular yeast that may not make it, then try pitching the
yeast you want and after a day or so pitch a high tolerant yeast on top of
it. That way when the primary yeast dies off there will be a fair colony of
the high tolerant yeast that will finish the sugar off. Be aware that the
final ferment may be slow as there will be less of the high tolerant yeast.

Ray


"Web Williams" > wrote in message
. com...
> 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....
> >
>

In article > ,
Web Williams > wrote:
>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?

One of the things I learned making beer was to steam the oak chips
rather than boiling them--but if you want massive tannins, boil them and
included the water.

--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \

Marc - You didn't say which Mosti Mondiale wine you made. What was the
wine? Some are tannic and astringent and some are not.

Bill Frazier
Olathe, Kansas

"Marc" > wrote in message
om...
> 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....