late grape tannin addition

You can add it but be careful. It is easy to over do and you can't take it back out. If you think it needs it then you might add a 1/4 tsp per gal at the next racking. Then try it again at the next racking and add another 1/4 tsp if needed. And so on until it is right. I am not sure grape tannin will do much for thin wine. A little oak might help as well.

Ray

If you are talking about the stuff generally sold as "grape tannin" in winemaking stores, then you will destroy your wine adding that much. I speak from experience as I tried that route early on when I started in kits.

There are new products out now which are reportedly yielding good results when used in moderation.

Go to the Scott Labs site

click on fermentation, then look at the Tannins section. One problem you will encounter is sourcing these in small quantities suitbale for amateurs. They are expensive, and Scott Labs doesn't deal in small quantities. So given that, you might not want to look after all, cause it'll just drive you nuts. ;-)

Brian

See Adding Tannin from the followimg site:

HTH, Guy

Brian, How does it destroy the wine? By adding a non-grape tannin taste? I assumed that what I bought from the store is real grape tannin. In fact I discussed it here a year or more ago when I bought it and it seemed a very light shade. I actually bought another darker one before bring it up here and being told they varied in color.

Don

Take a little powder and put it on your tongue. This gives you a very extreme example of the taste it will contribute. It obviously isn't that overpowering in the wine, but it still gives you an idea of what it will add, and as I recall, it stood out like a sore thumb. It just didn't integrate into a kit wine that was meant for early drinking. You can try it, I just don't think it will turn out the way you hope.

Brian