To much tanin

Jim, Egg whites are often used to reduce tannins, so is gelatin. Here is the procedure for egg whites.

Stir 1/2 teaspoon salt into 1 cup of water until dissolved. Separate the egg white and add twice as much of this salt solution to the egg white and mix it into a slurry. Let the foam subside before adding it to wine. The French usually do this in a copper bowl but I'm not sure if that matters... 1 egg is probably enough for 5 gallons Imperial.

Here is a nice link on fining from the university of Arkansas:

Joe

I'd wait with fining until the ferment and ML are over and the wine has cleared up a bit. The tannins might be okay at that point.

Pp

They may well polymerise and soften up, and with the effect of malo fermentation the wine may be fine. If not then I would do a trial with

James.