Thanks for all the replies. Now I get it. :*) I think I understand now
what to "taste" for applying Tannin to the apple cider wine.

next... pumpkin wine. Dang, my wife says we should consider a basement
in our next house to hold all the wine. ha.
DAve

Roy Boy wrote:
> "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
>>>
> Yes, DAve you must wait the allotted time with patience to receive your
> reword.
>
>