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
Search your local area for "pick your own" apples. The one local to me
also had apples and cider for sale. No preservatives, and
unpasturized, if you can believe that in this world today. I'm
guessing they just produce apple cider so people can make hard cider.
Or for people who think pasturizing is bad, or something.
I left out the tannin, myself. Just cider, some spices, and cider
yeast from the wine store.
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!
It is always difficult to describe what something tastes like. We have lots
of words that we are all familiar with that describe what something looks
like but not that many that we all agree on that describe a taste.
Tannin adds zest or bite to the flavor if that does anything for you. Do
some experimenting even if you have to put off your adjustment a few weeks.
It will not hurt your wine to wait a little. Try this. Put 1/4 tsp of
grape tannin in a gallon of water. Set it aside for a few days to sit.
Then taste it and some plain water. this should give you an idea of what
underlying taste you are looking for.
If your wine tastes flat or unbalanced it could be due to lack of acid
(sour) or lack of tannin (bite). It is not always easy to tell which and if
both are off it is really hard. But if the acidity okay but it seems to be
lacking something, it is probably tannin. Try adding a little and see how
it effects it.
It is what provides a "chalkiness" or drying effect to the wine. Yes,it
occurs in both whites and reds but much, much, MUCH higher in reds
particularly because of the skin contact time ( Thanks. My question is : what does Tannin do? Does it make it more "bite"
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.