"William Frazier" > wrote in message
...
>
> Lum Eisenman wrote "2.5 tsp. of tannin for 5-gallons of wine is the
correct
> amount of tannin in
> > this recipe."
>
> Lum - I've been threatening to make your berry port for a while. I can
get
> frozen, mixed berries at Sam's club close to the mix you suggest. With
> regard to tannin...I've have an assortment of tannins that I experiment
> with. Some from seeds, skins and one from oak tree gall nuts. Also, some
> plain old grape tannin of unknown origin. What would you suggest using in
> the port? Thanks.
>
> Bill Frazier
> Olathe, Kansas USA
>

Bill, I have tried several kinds of "grape tannin" and each one seemed
different. Some were good and some were bad.
Given a choise, I would use the tannin (from skins and seeds). Of course, a
bit of oak tannin might also be nice.
Regards,
Lum
Del Mar, California, USA