Too much tannin ?

[PHISHBONE]

So, the wife decided that my first batch of DB was amazing enough to step up production. We decided to buy a 20 gal brute and do a 12 gal batch. So , while she was reading quantities of chems, I was drinking a glass and apparently mis-heard her tell me 12 tsp of tannin. Once I realized it was to late. Am I in trouble here? If so, is there a fix.


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[sour_grapes]

So, the wife decided that my first batch of DB was amazing enough to step up production. We decided to buy a 20 gal brute and do a 12 gal batch. So , while she was reading quantities of chems, I was drinking a glass and apparently mis-heard her tell me 12 tsp of tannin. Once I realized it was to late. Am I in trouble here? If so, is there a fix.

And it should have been 2 tsp, right?

Well, I think this one will take a long while to age, but should be okay eventually. Sorry, but I do not know how long "eventually" means! For comparison's sake, perhaps you should take a look at Joeswine's threads (title something like "When good wine goes bad") to see how much tannin he has been known to add.

 

[Geronimo]

The only way to know is to taste it. Tannin usually doesn't add a lot of flavor, just mouth feel. I've had commercial wines that are super tannic (probably to hide their mediocre finish) but they were still drinkable.

 

[wood1954]

fining with gelatin will help remove the tannins

 

[Julie]

egg whites will also reduce tannins but I agree with Geronimo, taste it.

 

[Pumpkinman]

Paul,
The type of tannin used is most important, a generic tannin sold as "wine Tannin" or Tannic acid" will not have nearly the same effect as "premium" tannins, this has to do with their origin, but that's is a separate topic, the point being, you may be able to add a large amount of generic tannin to your wine as seen in Joes posts, but when using the premium tannins the recommended dosage is in grams per gallon.

 

[sour_grapes]

Given the nature of Phishbone's post, I am assuming cheap generic. Also, based on tasting premium and cheap tannins, I think it would be a lot less deleterious to overdose on premium than to overdose on cheap

 

[cocroach]

Phishbone, I have experimenting a bit with glycerine a few days ago I added about 1/2 teaspoon of glycerin (from my local wine store) to three gallons of port to get better mouthfeel. I did get the desired effect, but it ended up softening the tannins, which is what I didn't want becasue I love tannins.

You could try adding glycerin, perhaps if you are planning to drink your wine sooner; however, I strongly suggest trying out first in a small test glass to see what it does. I found too much glycerin, left a weird aftertaste on one small test sample I did.

 

[PHISHBONE]

@ Sourgrapes...Yes it was generic wine tannin.

@ Cocroach...That's for the advce. I gonna do a taste as mentioned but definitely willing to try the glycerene. I cant believe I did that, Two bottles of Dragon Blood is dangerous

Shane

 

[cocroach]

By the way, if you try out the glycerine, I would NOT follow the directions on the bottle for how much too add. This might be way too much. That weird aftertaste I got from my first experiment was enough to put me right off!!! Also, I believe glycerine is only to be added to finished wine, before bottling.

Good luck!!