Tannin and Liquid tannin

Tannin and Liquid tannin

Post by Jim Star » Thu, 17 Aug 1995 04:00:00



I have a recipe at home for a fruit wine that I'm currently making.  The
recipe calls for Liquid tannin.  When I went to the supply store, I
bought powdered tannin.  here's my question:  I assume I can make liquid
tannin out of powdered grape tannin.  Anyone know how?  I just got an
awkward silence when I asked my homebrew supply store them the owner got
on the phone to say that there is no such thing as liquid tannin, just to
sprinkle 2 tsp on top of the must.  I'm not actually sure I want to use
the tannin anyways (the more I think about it), but In case I do  how do
I make the liquid the recipe calls for?

Thanks in advance...JIM

 
 
 

Tannin and Liquid tannin

Post by Mike Sechels » Thu, 17 Aug 1995 04:00:00



Quote:
>I have a recipe at home for a fruit wine that I'm currently making.  The
>recipe calls for Liquid tannin.  When I went to the supply store, I
>bought powdered tannin.  here's my question:  I assume I can make liquid
>tannin out of powdered grape tannin.  Anyone know how?  I just got an
>awkward silence when I asked my homebrew supply store them the owner got
>on the phone to say that there is no such thing as liquid tannin, just to
>sprinkle 2 tsp on top of the must.  I'm not actually sure I want to use
>the tannin anyways (the more I think about it), but In case I do  how do
>I make the liquid the recipe calls for?

>Thanks in advance...JIM

JIM,

I've never heard of "liquid tannin" either, but I think the answer to
your question is that once you dissolve the tannin powder in your must,
it will BE liquid, so it doesn't matter.

Later,

Mike

 
 
 

Tannin and Liquid tannin

Post by The Edible Dormou » Fri, 18 Aug 1995 04:00:00


Jim,

Quote:
> bought powdered tannin.  here's my question:  I assume I can make liquid
> tannin out of powdered grape tannin.  Anyone know how?  I just got an

I don't know the proportions or concentrations.

Quote:
> awkward silence when I asked my homebrew supply store them the owner got
> on the phone to say that there is no such thing as liquid tannin, just to

He's wrong. I have a bottle of it in my wine cupboard at home. I use about
1/2 tsp of it for a gallon of fruit wine (eg the peach I just made) if the
fruit lack tannin. Most of my recipes indicate volume of liquid tannin not
powedered. I also have some tannin tablets but haven't a clue home many of them
to use in a recipe as I have never seen a conversion chart!

One book i have does have a very useful dried<->fresh fruit convertor though -
varies a bit from the old 1:4 rule.

Of course you can always use raisins/sultanas instead of tannin and they add
some more body - not good for a light wine but a mroe robust one will take it
easily.

Ken

 
 
 

Tannin and Liquid tannin

Post by J.D.Worsl » Sat, 19 Aug 1995 04:00:00



: Jim,

: > bought powdered tannin.  here's my question:  I assume I can make liquid
: > tannin out of powdered grape tannin.  Anyone know how?  I just got an
: I don't know the proportions or concentrations.

: One book i have does have a very useful dried<->fresh fruit convertor though -
: varies a bit from the old 1:4 rule.

: Of course you can always use raisins/sultanas instead of tannin and they add
: some more body - not good for a light wine but a mroe robust one will take it
: easily.

: Ken

There is another way to get tannin into a fruit wine,( although it is
 a little bit of a hit and miss affair compared to using measured amounts
of shop bought stuff ).

Simply brew up a good strong cup or two of tea, and add to each gallon :)

And no, I'm not joking, this is a method I have used frequently. Tea is
high in tannins - this is why it stains china if used often. It's useful
if you don't want to add raisins or sultanas -
but I'd agree with Ken - add the dried fruit, you get both body and tannin

Jari

 
 
 

Tannin and Liquid tannin

Post by Michael Arthu » Tue, 22 Aug 1995 04:00:00


Re liquid Tannin. Yes there was such a thing a few years ago.  Our
company used to make it.  The equivalents were 1/4 tsp dry equals 10 ml.
liquid.  We thought it would be easier to offer tannin in this form, as
there would be no dissolving, but it never took off.  If the recipe calls
for it, use it.  Without the tannin, you end up with a dull, boring wine.

Hope this helps.
P.S. You can also add liquid oak some time along the ferment.  Product of
France or Cal, dissolved in ***.  Use about 25 ml per 5 gal. It's
great!!
MDA