DetailsWine Tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency. Wine tannin can also add an earthy flavor to red wines. Use in conjunction with gelatin or isinglass for later fining as well.
- Details & Instructions
Gravity Level Medium
5.0 / 5.014 ReviewsGood for the moneySeems to work just fine. I have not had any problem. Seems to be a good product for the money.October 3, 2018Purchased
1 month agoImproves some redsThe tannin rounds out the flavor and adds structure. I start with 4 ounces and measure out quantities by the milligram. Once I find the right balance, ill multiply by the volume size and mix in the entire amount.February 19, 2014Can improve mouth feelit takes some experience to know how much to use. I used a digital scale and started with 2 ounces of wine and 1/10 of a gram of tannin and did various taste tests to figure out how much I need. Next time it will be easier now that I have a base measurement.February 10, 2014Advanced winemakingAfter reading a couple of wine making books I started adjusting tannins on certain wines that were lacking. It really helps, and can save an insipid wine. It takes very little to have an impact so be careful.December 30, 2013Easy to useIt worked well and turned my dull wine into a good one. Its important that it get mixed in well.November 27, 2013just the thing for dull wineUsing just a little adds structure and makes a dull wine come to life. It doesn't change the taste, it changes the way you taste the wine.October 23, 2013Great additionI got this to make some Skeeter Pee and it has turned out great. The tannins did a lot to improve the flavor. Definitely recommended.October 14, 2013Improves flat wineI use this for some flat wines that are low in Tannins. Just use a little at a time and see how the structure and taste evolve because you can't undo it unless you use a lot of Gelatin. (I know because I've had that happen to me)September 20, 2013Can save some winesOccasionally my wines lack body and structure. I can sometimes save them by adding tannins. I've also ruined wines by adding too many tannins so it's important to measure accurately, and to taste the wine as you are adding the tannins. I use a smaller amount and a micro gram scale, to find what tastes best, then scale up.July 14, 2013It worksSome of my wines are just a little flat, they are missing something. I add a little Tannin to help restore the balance, enhancing the body and flavor by adding astringency.June 5, 2013
- Customer Q&A
Browse 1 question Browse 1 question and 2 answersWHEN CAN YOU ADD WINE TANNIN ?BEST ANSWER: I typically add tannin when I am mixing the ingredients that comprise the must, and only when a recipe calls for it. (For instance, in my fruit wines, it is called for in peach and apple wine, but not in cherry or raspberry.) However, I have a winemaking book that talks about using it for clarifying (fining) wine, which means it would be added during the later stages of the wine. I must confess that I have never used it for that purpose. I have used LD Carlson's Sparkolloid Powder for clarifying with great success. Hope this helps!