Any problem with adding grape tannin to a wine that
is already bulk aging? I seem to remember an old post
on this but can't find it.

The wine in question seems just a bit thin but is only
about a month old. Do you think that this particular
problem may pass on it's own with aging or would 1/2
or even 1 teaspoon of tannin help? It's 23 liters.

Don

You can add it but be careful. It is easy to over do and you can't take it
back out. If you think it needs it then you might add a 1/4 tsp per gal at
the next racking. Then try it again at the next racking and add another 1/4
tsp if needed. And so on until it is right. I am not sure grape tannin
will do much for thin wine. A little oak might help as well.

Ray

"Don S" > wrote in message
om...
> Any problem with adding grape tannin to a wine that
> is already bulk aging? I seem to remember an old post
> on this but can't find it.
>
> The wine in question seems just a bit thin but is only
> about a month old. Do you think that this particular
> problem may pass on it's own with aging or would 1/2
> or even 1 teaspoon of tannin help? It's 23 liters.
>
> Don

"Don S" > wrote in message
om...
> Any problem with adding grape tannin to a wine that
> is already bulk aging? I seem to remember an old post
> on this but can't find it.
>
> The wine in question seems just a bit thin but is only
> about a month old. Do you think that this particular
> problem may pass on it's own with aging or would 1/2
> or even 1 teaspoon of tannin help? It's 23 liters.
>
If you are talking about the stuff generally sold as "grape tannin" in
winemaking stores, then you will destroy your wine adding that much. I speak
from experience as I tried that route early on when I started in kits.

There are new products out now which are reportedly yielding good results
when used in moderation.

Go to the Scott Labs site http://www.scottlab.com/ click on fermentation,
then look at the Tannins section. One problem you will encounter is sourcing
these in small quantities suitbale for amateurs. They are expensive, and
Scott Labs doesn't deal in small quantities. So given that, you might not
want to look after all, cause it'll just drive you nuts. ;-)

Brian

> "Don S" > wrote in message
> om...
> > Any problem with adding grape tannin to a wine that
> > is already bulk aging? I seem to remember an old post
> > on this but can't find it.

See Adding Tannin from the followimg site:
http://winemaking.jackkeller.net/qa.asp

HTH,
Guy

> If you are talking about the stuff generally sold as "grape tannin" in
> winemaking stores, then you will destroy your wine adding that much. I speak
> from experience as I tried that route early on when I started in kits.

Brian,
How does it destroy the wine? By adding a non-grape tannin taste?
I assumed that what I bought from the store is real grape tannin.
In fact I discussed it here a year or more ago when I bought it
and it seemed a very light shade. I actually bought another darker
one before bring it up here and being told they varied in color.

Don

"Don S" > wrote in message
om...
> Brian,
> How does it destroy the wine? By adding a non-grape tannin taste?

Take a little powder and put it on your tongue. This gives you a very
extreme example of the taste it will contribute. It obviously isn't that
overpowering in the wine, but it still gives you an idea of what it will
add, and as I recall, it stood out like a sore thumb. It just didn't
integrate into a kit wine that was meant for early drinking. You can try it,
I just don't think it will turn out the way you hope.

Brian