"Don S" > wrote in message
om...
> 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.
>
If you are talking about the stuff generally sold as "grape tannin" in
winemaking stores, then you will destroy your wine adding that much. I speak
from experience as I tried that route early on when I started in kits.

There are new products out now which are reportedly yielding good results
when used in moderation.

Go to the Scott Labs site http://www.scottlab.com/ click on fermentation,
then look at the Tannins section. One problem you will encounter is sourcing
these in small quantities suitbale for amateurs. They are expensive, and
Scott Labs doesn't deal in small quantities. So given that, you might not
want to look after all, cause it'll just drive you nuts. ;-)

Brian