Adding to wine

[Craig57]

Good evening. This may sound a daft question. I'm currently making a Beaverdale Pinot Oir red and getting to the clearing stage as we speak. 4th of clearing after adding the finings. I've just tasted the wine and to be honest it's not as smooth tasting as I expected. Can I add something to the bucket to improve a flavour. I was thinking of stirring in some blackcurrant juice or Ribena. Would this improve or destroy what I've achieved?
Thanks
Craig

 

[LED_ZEP]

The beauty of making your own beverages is you can tweak them however you like. There are however somethings to keep in mind, such as if you add anything containing sugar you could start up fermentation again. You mention it's just at the clearing stage, so only just completed fermentation, I've had reds that at bottling I've not rated then 3 months later I've loved.
I'd give the kit wine a chance in the bottle and look to improve if I made it again knowing how it turned out the first time.
If you like fruity wines try experimenting with fruit juice wines and ciders, there's so many recipes on here. They are cheap to make and infinitely tweakable.

 

[Craig57]

The beauty of making your own beverages is you can tweak them however you like. There are however somethings to keep in mind, such as if you add anything containing sugar you could start up fermentation again. You mention it's just at the clearing stage, so only just completed fermentation, I've had reds that at bottling I've not rated then 3 months later I've loved.
I'd give the kit wine a chance in the bottle and look to improve if I made it again knowing how it turned out the first time.
If you like fruity wines try experimenting with fruit juice wines and ciders, there's so many recipes on here. They are cheap to make and infinitely tweakable.

Many thanks for the advice Led_Zep.

 

[Cwrw666]

As Led-Zep says. I've made several of the Beaverdale reds and although we drink them from imediately after bottling, by the time we're on the last bottle they have noticeably improved.
Having said that, we've always found them totally acceptable even at bottling time.
So far we've done the Merlot, Nebiolo and Rojo Tinto plus the California connoiseur Pinot Noir. The Mrs thinks the Rojo Tinto and the Nebiolo have been the best.

 

[Craig57]

As Led-Zep says. I've made several of the Beaverdale reds and although we drink them from imediately after bottling, by the time we're on the last bottle they have noticeably improved.
Having said that, we've always found them totally acceptable even at bottling time.
So far we've done the Merlot, Nebiolo and Rojo Tinto plus the California connoiseur Pinot Noir. The Mrs thinks the Rojo Tinto and the Nebiolo have been the best.

Thanks for that. Maybe it's my pallet as I think they're quite 'tart' to taste? My merlot definately had a tart/ vinegar taste and I followed the instructions to the letter also others said it was on the vinegar side of taste which is why I want to try to take that element away from this batch of the pinot noir. Even degassing for more days than it said this time around.
Thanks