To much tanin

I accidently added twice as much VR Supra (tannin) as I was supposed to to my must and now my wine tastes like strong black tea. Has anyone any suggestions and thank you in advance.

Reply to
Jim
Loading thread data ...

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:

formatting link

Joe

Reply to
Joe Sallustio

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

Reply to
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

0.2, 0.4, and 0.6ml/L of liqiud gelatin and then add at the appropriate rate.

James.

Reply to
James

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.