use instructions from recipe or container...?

[newbie2]

I'm doing a lot of country wines, usually choosing a recipe that matches the amount of fruit I have.

When it comes to ingredients such as tannin I always feel puzzled. Quite often the recipe will say 1/4 tsp but the 'Youngs' make that I use clearly tells me to use 1 tsp per gallon. So who do I listen to, the product manufacturer or the recipe author?

This is the same dilemma with the yeast, stabiliser etc. but I usually stick to the manufacturers recommendations for that.

 

[shmel]

I'd go with the recipe for tannin, bentonite, and the likes because the don't really affect the production, mostly the final taste/feel. However, like you said, yeast, energizer, nutrients, stabilizer, enzymes, etc that affect production, I thrust the manufacturer's recommendations. Just how I do it and so far everything turned out right.

 

[djrockinsteve]

Tannin adds pucker to your wines. Start on the low side, you can always add it later. It can be removed via egg whites if you over compensate.

Yeast. 1 packet per 6-12 gallons. It can handle more but will take longer to ferment.

Bentonite- follow directions based upon your gallons.

Sparkolloid-1 teaspoon per gallon along with 2 ounces per gallon. Add a little extra water to compensate for evaporation during simmering.

Yeast Nutrient-1 teaspoon per gallon either all up front or half after a few days in. I've done both, saw no difference.

Yeast Energizer-1 teaspoon per 6 gallons one gravity reaches 1.000 or lower.

Pectic Enzyme-Dry follow label directions. Liquid add 3-4 drops per gallon. I add 21 drops per 6 gallon of juice 12-24 hours before pitching yeast.

Juices can be different. Always try to get juice from fully grown fruits. Adjust acid/ph upon your tastes. Start off with small increments first.