It is what provides a "chalkiness" or drying effect to the wine. Yes,it
occurs in both whites and reds but much, much, MUCH higher in reds
particularly because of the skin contact time (<1.5 days and maybe 28 days,
respectively).

Think of a BIG, RED cab. sauv. as drying your tongue to the top of your
mouth. Then consider a white, even full-bodied. You can have the extremes of
these two by balancing your tannin additions per your volume. Mind you,
whichever you prefer, this taste should be quite different in a cider than a
grape wine.

"DAve Allison" > wrote in message
...
> 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
>>
>>