On Jan 1, 6:20 pm, Joe Sallustio > wrote:
> 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

you suppose putting it out on the porch for a few days might do it ?
I've never tried egg whites or gelatin for clearing wine....usually
leaving it rest long term in carboys does it for me.