Agreed, but sometimes you gotta live with poor fruit, at least I do. Have
you used Scott Labs late addition product, Tanin Plus? I got a very small
sample from a friend to try in a test batch, but I don't want to base my
opinion of it just on that one data point. I haven't tried mine yet, BTW, I
was told to let it sit for several weeks before evaluating the difference
between it and some untreated wine.
Brian, I ferment my share of poor fruit, so I undersand your position. I
didn't mean to imply enological tannins were worthless. Quite the contrary.
Sometimes, they can work wonders. I view the use of tannin much the same as
I view the use of a band aid. I would rather not need to use it but
Coincidentally, I did an enological tannin demonstration last Saturday
sponsored by the San Diego Amateur Winemaking Society ( SDAWS.org ). The
demo included Tannin Plus and several other tannins. 100 PPM of Tannin Plus
changed a very herbaceous wine, with little phenolic structure, into a good,
solid, mediocre wine.
I think many of the tannin chemical reactions are very slow, and several
weeks may be required to reach equilibrium. The herbaceous wine was tasted
about four hours after the Tannin Plus addition, and I suspect that a much
smaller dose would have had the same effect if added earlier. Some of
tannins are made specifically for addition before fermentation, so bench
testing is difficult.
Now that's the kind of confirmative info I was looking for. Thanks.
(I am aware of what the companies selling these products claim for
them, but was interested in getting practical feedback from winemakers
who'd actually used them.)
Definitely, and even longer (polymerisation/bridging of tannins is a
long time frame process).
They sell Oenotan and Tanichene in 250 g "sacks" and Taniraisin in 500
g. The others come in larger quantities. Admittedly, you'd have to be
making a fair amount of wine to get through 250 g, but it's not a
large weight in terms of typical packaging (or postage costs) etc.