You should do it while your wine is still in bulk. The tannin can
cause some sediments to form and it would be wise to let it stay for
some weeks until you know the wine is stable.

"K. B." > wrote in message > ...
> 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
> > >
> >