Today I made an addition to one of the 20 gallon buckets of Barbera giving it 10g of Laffort VR Supra Tannin. I wanted to see what the influence would be like compared to the one without tannins added. I also added 1.5g of Lallzyme EX to both vats of the Barbera. Between the cold soak, tannin and enzyme to break down the skins we should get some good color and flavor extraction.
Also added 8g of Opti-Red and 8g of Booster Rouge to each of the Barbera buckets, and the Syrah/Sangiovese blend. I've also taken the yeast out of the fridge and am planning to innoculate tomorrow if the temperature of the must is right. Also thinking of fermenting one of the Barbera's with Oak Chips or Spirals in it to see if I can get a similar effect to fermenting in a barrel, may be fun.
I'm quite interested to see if indeed you can re-produce some oak profile (and how deep it could be) with wood chips or spirals. The last time around when you tried that, it wasn't a clean cut to me. I think you should push it this time around as it could be fun to see what's possible.
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