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fining problem

I am trying to fiqure out what happened with my resiling. I fined with Bentonite and sparkolloid and the wine became crystal clear but with very little sediment(I cold stabilized it at the same time) When I tasted the wine I thought it could use more tannin so I added, maybe too much? four hours there was about 3/4 inch of sed in carboy and now the wine is yellow/brown tinted with a hazy appearance. Could someone please offer suggestion. Should I counter fine to get rid of Tannin?

Reply to
Richard
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Tannin and riesling aren't exactly the best of bedfellows. I'd wager that your wine just didn't have enough acid in it, rather than a lack of tannin (since a lack of tannin is characteristic of whites wines)

You can try fining with gelatin to try and strip the tannin...

Reply to
Charles H

What I should have said was that It need correction to balance and for some reason (maybe a senior moment) I added tannin instead of TA. Will I have to counter the gelatin?

Reply to
Richard

I think procedure with gelatin is to counterfine with Kieselsol if you're trying to remove the tannins, but I am not sure about this procedure, I'd advise looking it up in google archives (groups.google.com)

Reply to
Charles H

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