Hi, has anyone any experience with adding the skins from supermarket grapes (the seedless, eating kind) to tweak red wine kits?
I'm thinking of doing this to a Beaverdale red (possibly cabernet sauvignon). I've made several of these kits but they all turn out a little thin, with the same distinctive 'bubblegum' aroma.
I have a Winexpert Australian shiraz/grenache/mouverdre on the go at the moment, which came with a grape skin pack and preliminary tests seem to suggest a much better result! Wondering if similar improvement can be made by adding extra grape skins to the Beaverdales.
Any thoughts?
I'm thinking of doing this to a Beaverdale red (possibly cabernet sauvignon). I've made several of these kits but they all turn out a little thin, with the same distinctive 'bubblegum' aroma.
I have a Winexpert Australian shiraz/grenache/mouverdre on the go at the moment, which came with a grape skin pack and preliminary tests seem to suggest a much better result! Wondering if similar improvement can be made by adding extra grape skins to the Beaverdales.
Any thoughts?
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