I added powdered grape tannin to a somewhat listless red wine, trying to give it a little more body. I over shot it a little bit, and it's slightly astringent on the tongue, even after blending with another variety. will it mellow in the bottle over time, or is it something that needs addressed prior to bottling, and what would be the fix ?
Hi Ted, It will back off with time but you can use know gelatin or an egg white to pull it back if you want. You mix the gelatin in lukewarm water and the egg whites get a pinch of salt and frothed a bit. If you can hold off for a few months it may fix itself as the tartrates drop when it gets cold.
Joe
you suppose putting it out on the porch for a few days might do it ? I've never tried egg whites or gelatin for clearing wine....usually leaving it rest long term in carboys does it for me.
It cant hurt, you want those tartrates to drop anyway. The egg whites and gelatin are better at reducing astringency. The French have done egg whites in Burbgundy forever; they tell you to use a copper bowl to froth them, I don't know how important that is.
Joe
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