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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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13-11-2007, 10:15 AM
posted to rec.crafts.winemaking
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To much tanin
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 
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13-11-2007, 05:29 PM
posted to rec.crafts.winemaking
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To much tanin
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
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20-11-2007, 01:23 AM
posted to rec.crafts.winemaking
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To much tanin
pp wrote: 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 They may well polymerise and soften up, and with the effect of malo fermentation the wine may be fine. If not then I would do a trial with 0.2, 0.4, and 0.6ml/L of liqiud gelatin and then add at the appropriate rate. James.
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