"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

It is always difficult to describe what something tastes like. We have lots
of words that we are all familiar with that describe what something looks
like but not that many that we all agree on that describe a taste.

Tannin adds zest or bite to the flavor if that does anything for you. Do
some experimenting even if you have to put off your adjustment a few weeks.
It will not hurt your wine to wait a little. Try this. Put 1/4 tsp of
grape tannin in a gallon of water. Set it aside for a few days to sit.
Then taste it and some plain water. this should give you an idea of what
underlying taste you are looking for.

If your wine tastes flat or unbalanced it could be due to lack of acid
(sour) or lack of tannin (bite). It is not always easy to tell which and if
both are off it is really hard. But if the acidity okay but it seems to be
lacking something, it is probably tannin. Try adding a little and see how
it effects it.

Ray