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.
> 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
> 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?