Although I was well within the reccomended range for this tannin additive to my white wines - it has created quite a noticeable (not unpleasant) taste. I would like to knock it back a bit - and my notion is to use a gelatin finning to strip out tannin.
Any comments on using galalcool from the gang - and do you think using gelatin might help?
steve
Hey,
I'd call Scott Labs (which sells it, I'm pretty sure) and ask what they recommend.
Gelatin can be pretty intense, in terms of stripping. I've had much better luck with egg whites on reds and skim milk on whites. And, occassionally, even skim milk on reds.
Dave
**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.comThat's exactly what I would do too... If you are concerned about raw egg whites you can get pastuerized eggs now (sure don't know how they do that...). A little bit goes a long way.
Joe
thanks for the info gentlemen. I went ahead with a gelatin fining on one of the carboys anyway - and I'll report back my findings
steve
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