Anyone use Lallzyme EX

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?

Reply to
Marty Phee
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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

Reply to
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:

Reply to
Marty Phee

Doug wrote:.

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

Reply to
pp

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