Any problem with adding grape tannin to a wine that
is already bulk aging? I seem to remember an old post
on this but can't find it.

The wine in question seems just a bit thin but is only
about a month old. Do you think that this particular
problem may pass on it's own with aging or would 1/2
or even 1 teaspoon of tannin help? It's 23 liters.

Don