You can use powdered tannin but a strong mug of black tea works just as well.
Acidity is another issue. As a very general rule, the pH of cabernet sauvignon is in the range of 3.2-3.6. A recent batch of the Australian Blend (£30) kit version came out at 4.6. It tastes OK, but extra acid would give it a bite. So if you brew turns out to be rather bland for your taste, before bottling, adding 10 g of tartaric acid will literally tart it up!
Yes, yes, yes, damned yes. You could do what I do with beer and wine and drink a few of the good ones early doors and then switch to the cack later for the hours you only remember with video evidence.Are Beaverdale worth the extra?
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