All the recipes I have for apple juice or cider wine call for 1/4 teaspoon
of tannin, per gallon.
I also would like to make some cider wine, but can't find cider without
preservatives.
Bart


"DAve Allison" > wrote in message
...
> Hi.
> I'm taking some Apple Cider (no additives, just pastuerized) for a gallon
> of wine. Have Jack Keller's recipe, he states "taste and add tannin as
> necessary". The question is:
> What am I tasting for? If it's dull, then I add tannin? When it bites my
> tongue, I don't?
> I am guessing, but wanted to confirm the use of adding Tannin.
>
> thanks, and I read this newsgroup daily and growing in skill and knowledge
> weekly.
> DAve