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