The tannin I used is from LD Carlson and is powder. I add at the first
fermentation. I also have a batch of Shiraz bulk aging that is a lillte
lazy and have been considering adding some tannin. My recipes in the past
have called for 3/4 tsp for a six gallon batch.



--
KB
St. Charles, MO

"Web Williams" > wrote in message
. com...
> I did not check the zero, nor do I know how to.... but
> I measured the water -very- carefully going in to the kit,
> and the SG measured 1.085 prior to fermenting. At first
> racking, it was 1.010 (per the instructions, as compared
> with the number of days, it was right on target). I did
> not check it prior to or after the addition of the fining
> agent included in the kit (too busy and not enough time
> to do that, and I wanted to get it done on schedule by
> the instructions that came with the kit). I'll check the
> SG in 7 more days (it will have been clearing for 8 days
> per the kit instructions) and will see what the final
> gravity is. I am seriously considering experimenting with
> the grape tannin. I have one last question before I do
> something stupid: at what time in the process should the
> tannin normally be added? I realize the amount would be
> to-taste, so I am thinking right before bottling so I
> can add it a few drops at the time and quit when I think
> it has enough. Would this be a correct assumption?
>
> Thanks very much for everyone's wonderful advice!
>
> -Web Williams in Myrtle Beach, SC
>
> In article >,
> says...
> > > I toured Bordeaux and tried many French Cabs and none
> > > of them taste as sweet as this batch of wine.
> > > <snip>
> > > Am I confusing dryness with astringency? The SG is right on
> > > target, so I'm assuming the kit went off without a hitch
> > > other than it's not as dry-tasting as I want. What say the
> > > experts?
> >
> > You mention "none of them taste as sweet as this batch" and
> > "not as dry-tasting as I want", did you check the zero on your
> > hydometer?
> >
> > Don
> >
>