On Nov 13, 2:15 am, Joe Sallustio wrote:
On Nov 12, 11:44 pm, Jim wrote:

I accidently added twice as much VR Supra (tannin) as I was supposed
to to my must and now my wine tastes like strong black tea. Has anyone
any suggestions and thank you in advance.

Jim,
Egg whites are often used to reduce tannins, so is gelatin. Here is
the procedure for egg whites.

Stir 1/2 teaspoon salt into 1 cup of water until dissolved. Separate
the egg white and add twice as much of this salt solution to the egg
white and mix it into a slurry. Let the foam subside before adding it
to wine. The French usually do this in a copper bowl but I'm not sure
if that matters... 1 egg is probably enough for 5 gallons Imperial.

Here is a nice link on fining from the university of Arkansas:

http://www.uark.edu/depts/ifse/grape...es/nmc14wg.pdf

Joe

I'd wait with fining until the ferment and ML are over and the wine
has cleared up a bit. The tannins might be okay at that point.

Pp