I accidently added twice as much VR Supra (tannin) as I was supposed
to to my must and now my wine tastes like strong black tea. Has anyone
any suggestions and thank you in advance.

On Nov 12, 11:44 pm, Jim > wrote:
> I accidently added twice as much VR Supra (tannin) as I was supposed
> to to my must and now my wine tastes like strong black tea. Has anyone
> any suggestions and thank you in advance.

Jim,
Egg whites are often used to reduce tannins, so is gelatin. Here is
the procedure for egg whites.

Stir 1/2 teaspoon salt into 1 cup of water until dissolved. Separate
the egg white and add twice as much of this salt solution to the egg
white and mix it into a slurry. Let the foam subside before adding it
to wine. The French usually do this in a copper bowl but I'm not sure
if that matters... 1 egg is probably enough for 5 gallons Imperial.

Here is a nice link on fining from the university of Arkansas:

http://www.uark.edu/depts/ifse/grape...es/nmc14wg.pdf

Joe

On Nov 13, 2:15 am, Joe Sallustio > wrote:
> On Nov 12, 11:44 pm, Jim > wrote:
>
> > I accidently added twice as much VR Supra (tannin) as I was supposed
> > to to my must and now my wine tastes like strong black tea. Has anyone
> > any suggestions and thank you in advance.
>
> Jim,
> Egg whites are often used to reduce tannins, so is gelatin. Here is
> the procedure for egg whites.
>
> Stir 1/2 teaspoon salt into 1 cup of water until dissolved. Separate
> the egg white and add twice as much of this salt solution to the egg
> white and mix it into a slurry. Let the foam subside before adding it
> to wine. The French usually do this in a copper bowl but I'm not sure
> if that matters... 1 egg is probably enough for 5 gallons Imperial.
>
> Here is a nice link on fining from the university of Arkansas:
>
> http://www.uark.edu/depts/ifse/grape...es/nmc14wg.pdf
>
> Joe

I'd wait with fining until the ferment and ML are over and the wine
has cleared up a bit. The tannins might be okay at that point.

Pp

pp wrote:
> On Nov 13, 2:15 am, Joe Sallustio > wrote:
>
>>On Nov 12, 11:44 pm, Jim > wrote:
>>
>>
>>>I accidently added twice as much VR Supra (tannin) as I was supposed
>>>to to my must and now my wine tastes like strong black tea. Has anyone
>>>any suggestions and thank you in advance.
>>
>>Jim,
>>Egg whites are often used to reduce tannins, so is gelatin. Here is
>>the procedure for egg whites.
>>
>>Stir 1/2 teaspoon salt into 1 cup of water until dissolved. Separate
>>the egg white and add twice as much of this salt solution to the egg
>>white and mix it into a slurry. Let the foam subside before adding it
>>to wine. The French usually do this in a copper bowl but I'm not sure
>>if that matters... 1 egg is probably enough for 5 gallons Imperial.
>>
>>Here is a nice link on fining from the university of Arkansas:
>>
>>http://www.uark.edu/depts/ifse/grape...es/nmc14wg.pdf
>>
>>Joe
>
>
> I'd wait with fining until the ferment and ML are over and the wine
> has cleared up a bit. The tannins might be okay at that point.
>
> Pp
>
They may well polymerise and soften up, and with the effect of malo
fermentation the wine may be fine. If not then I would do a trial with
0.2, 0.4, and 0.6ml/L of liqiud gelatin and then add at the appropriate
rate.


James.