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