Tannin in fruit wine- is it needed?

Tannin in fruit wine- is it needed?

Post by Alaskawoo » Mon, 31 Dec 2001 07:31:16



Hello,

I am going to start my first couple gallons today! I settled on a gallon
each of apple and pineapple for starters.  Question is this:

Both recipes I am looking at call for tannin.  I don't have any on hand and
the brew shop is closed (and on the other side of town).

What exactly does tannin do and is it really needed to make a good wine?

Thanks,

Mike

 
 
 

Tannin in fruit wine- is it needed?

Post by J Dixo » Mon, 31 Dec 2001 08:30:01


Mike, I think that is a matter of taste and differing opinions really. I
always add Tannin in an Acid blend to my fruit wines. In my opinion it makes
for a more wine like product. Some do not as you are fermenting fruit, not
grapes etc.... I believe that the acid may help aid clarification as well as
stability, but I would defer to the experts or look it up! You can always
add the Tannin later though I would think.
      John Dixon


Quote:
> Hello,

> I am going to start my first couple gallons today! I settled on a gallon
> each of apple and pineapple for starters.  Question is this:

> Both recipes I am looking at call for tannin.  I don't have any on hand
and
> the brew shop is closed (and on the other side of town).

> What exactly does tannin do and is it really needed to make a good wine?

> Thanks,

> Mike


 
 
 

Tannin in fruit wine- is it needed?

Post by Rick de Beaudra » Mon, 31 Dec 2001 23:57:01


Tannin is needed for the mid-palate and finishing palate appreciation of the
wine. As to its effect, have a large sip of room-temperature strong tea.
Feel the drying sensation in the mouth?  That's tannin. It adds to the
character in the wine. Grape skin contains quite a bit.

Although I strongly recommend grape tannin from the brew shop, if you make a
very strong teas and add it to your wine, you will add tannin.  How much is
difficult to say, so in small batches it is tricky.  I would recommend you
get to the brew shop in the next couple days and add it as soon as you can.

Rick
.

Quote:
> Hello,

> I am going to start my first couple gallons today! I settled on a gallon
> each of apple and pineapple for starters.  Question is this:

> Both recipes I am looking at call for tannin.  I don't have any on hand
and
> the brew shop is closed (and on the other side of town).

> What exactly does tannin do and is it really needed to make a good wine?

> Thanks,

> Mike