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