Got my tannin complex in, I tasted it in some water and it's like bitter chocolate or black coffee but more astringent. Not bad actually, Im adding it in my carboys so I guess time will tell. I'm trying not to add to much as I feel the tannins when aged in wine become more astringent over time. I think it could have something to do with the fruit that fades in alot of the kits and the complexity starts to come out.
Tannin Riche taste
- Thread starter kuziwk
- Start date
