Wild grape advice needed: Tannin, acid

Wild grape advice needed: Tannin, acid

Post by 5pu6hy.. » Tue, 22 Sep 1998 04:00:00



I just started a mead that uses wild grapes this weekend, and
needed some advice on whether additional tannin and/or acid
should be added. I am looking for a dry red character, but
would prefer to add as little additional adjuncts as possible
(though I certainly prefer adjuncts to insipidness). I used
12lbs. honey and 6.5 lbs. of wild grapes, and ended up with
an SG of 1.118 for 4 gallons (I was not expecting it to be
this high, and will be diluting it with another gallon of
water). Feel free to email me with advice, or post here.

Thanks,
Trevor

 
 
 

Wild grape advice needed: Tannin, acid

Post by Mark Hedi » Wed, 23 Sep 1998 04:00:00


Trevor,
    Test for the correct acid level.
No need for more tannin if the grapeskins are left in the must for
at least three days.
- Mark
Quote:

> I just started a mead that uses wild grapes this weekend, and
> needed some advice on whether additional tannin and/or acid
> should be added. I am looking for a dry red character, but
> would prefer to add as little additional adjuncts as possible
> (though I certainly prefer adjuncts to insipidness). I used
> 12lbs. honey and 6.5 lbs. of wild grapes, and ended up with
> an SG of 1.118 for 4 gallons (I was not expecting it to be
> this high, and will be diluting it with another gallon of
> water). Feel free to email me with advice, or post here.

> Thanks,
> Trevor


 
 
 

Wild grape advice needed: Tannin, acid

Post by Paul Jean Jr » Wed, 23 Sep 1998 04:00:00


Usually, you do not need to add tannin or acid to wines from grapes.
Tanning comes from skin contact and the juice often is highly acidic.
However, if, after testing, you find you need to add acid, make it
Tartaric so that if you add too much, cold stabilization will allow you
to precipitate some of it out.

Paul Jean Jr.
Publisher, Getting Started in Winemaking by JE Underhill

Quote:

> I just started a mead that uses wild grapes this weekend, and
> needed some advice on whether additional tannin and/or acid
> should be added. I am looking for a dry red character, but
> would prefer to add as little additional adjuncts as possible
> (though I certainly prefer adjuncts to insipidness). I used
> 12lbs. honey and 6.5 lbs. of wild grapes, and ended up with
> an SG of 1.118 for 4 gallons (I was not expecting it to be
> this high, and will be diluting it with another gallon of
> water). Feel free to email me with advice, or post here.

> Thanks,
> Trevor