Thanks. My question is : what does Tannin do? Does it make it more
"bite" or less "bite"?

I'm not sure what part of US you are in, but Ohio, Virginia and North
Carolina - I find local orchards have apple cider with no preservatives.
I can't find Apple juice though. But today I added the yeast, so my
gallon is off and running. The recipe says it should be ready to drink
in a year. wow. long wait. patience is what i'm learning in this hobby!
DAve

Bob Bart wrote:
> 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
>
>
>