Adding liquid tannin at fermentation.

[verdot]

I’ve recently read about adding sacrificial tannin at the onset of fermentation. I had a bottle of LD Carlson liquid wine tannin (chestnut extract, water, propylene glycol) that I added as directed. But the stuff smells quite ripe of chestnut, and I’m concerned it’s showing up through the must. Does anyone have experience using a liquid tannin with good results? I’m hoping the aroma dissipates or integrates, and am using a scottlabs FT rouge product next time.

Edit: I did a trial of adding this to some finished wine and found it to be quite bitter. Hopefully my fermenting wine isn’t ruined.