Hi folks, Although I read the package carefully and actually added only a medium dosage of the galacool tannin additive - I have to say that the flavour is quite obvious in 2 of my whites. I probably goofed a little because I added it after the major part of the fermentation - which is probably why it hasn't integrated all that well.
So my question to the group is - can this over-addition of tannins - where the problem is a noticeable flavour profile - not an astringency issue - can/should I use a gelatin finning stage to strip out some of the effects.
Obviously I'll try it on a single carboy first - but thought I would ask the group. Anyone else out there tried to work with this product?
steve