My LHBS only carries "wine tannin". Would this be ok to add to cider to
increase the tartness? Most of what I have read talks about grape tannin.

TIA

toddvb

Tannin is not for tartness. If you want to increase tartness you want to
add acid.

Ray

"toddvb" wrote in message
...
My LHBS only carries "wine tannin". Would this be ok to add to cider to
increase the tartness? Most of what I have read talks about grape tannin.

TIA

toddvb

What will the tannin provide? I must be confused on the terms. How much
should I start with? I've seen cider recipes calling for anywhere from 1/4
tsp to 3 tsp. The fist time I made this cider without any additions it
turned out a little bland. I'll be using the same juice and yeast this time.
I also have an acid titration kit and some acid blend that I will use to
adjust the acidity.

Thanks

toddvb

"Ray Calvert" wrote in message
...
Tannin is not for tartness. If you want to increase tartness you want to
add acid.

Ray

"toddvb" wrote in message
...
My LHBS only carries "wine tannin". Would this be ok to add to cider to
increase the tartness? Most of what I have read talks about grape
tannin.

TIA

toddvb

Thanks for the tips. I have the acid test kit and plan to use it.

Would either pre or post fermentation be better to make these adjustments?

toddvb



Most anyone will tell you that it is better to adjust acid and tanning
early, even before fermentation. But they are best fine tuned by taste.
And unless you are a real expert at tasting, you are not going to be able to
discount the sugar before fermentation. Sugar masks both acid and tannin.
I recommend that you adjust acid to ballpark using your acid kit and add as
much tannin as you think you may need or as your recipe calls for. But be
careful not to over do it. It is not easy to take it out. Then to final
adjustments after fermentation by taste. I have done some really big
adjustments up to 2 or even 3 years after fermentation and they came out
fine. Yea, that is not the best, but it worked and it was 2 or 3 years too
late to do what was best.

When you can not the what is best, do the best you can do. ;o) In general,
no one will know the difference unless you tell them.

Ray

"Ray Calvert" wrote in message
. com...


Thanks for the tips. I have the acid test kit and plan to use it.

Would either pre or post fermentation be better to make these
adjustments?

toddvb



I recommend that you adjust acid to ballpark using your acid kit and add
as much tannin as you think you may need or as your recipe calls for. But
be careful not to over do it. It is not easy to take it out. Then to
final adjustments after fermentation by taste. Ray


I did just that. The acid test showed the acid content was about where it
should be 0.6, but I added 1 tsp of acid blend anyway. I tested the pH with
a paper strip and it came out at 3.6, also about where it should be I
believe. I also added 1 tsp of the tannin. I wasn't going on any kind of
recipe, but the amounts I added were at or below most recipes I have seen so
I thought that would be a safe starting point.

I'll test and taste it again when I transfer it over to the secondary and
make more adjustements then.

toddvb