On Jan 1, 4:34 pm, wrote:
> I added powdered grape tannin to a somewhat listless red wine, trying
> to give it a little more body. I over shot it a little bit, and it's
> slightly astringent on the tongue, even after blending with another
> variety. will it mellow in the bottle over time, or is it something
> that needs addressed prior to bottling, and what would be the fix ?

Hi Ted,
It will back off with time but you can use know gelatin or an egg
white to pull it back if you want. You mix the gelatin in lukewarm
water and the egg whites get a pinch of salt and frothed a bit. If
you can hold off for a few months it may fix itself as the tartrates
drop when it gets cold.

Joe