silverbullet07
Senior Member
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- Aug 26, 2020
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I have seen some recipes for pear wine that call for golden raisins and some call for tannin? Any recommendations on adding either of these?
Last edited:
Ok. Sounds good. I have tannin and yeast nutrient. I have some acid blend. I'm not familiar with the tannic/long bitter crab apple.Enzyme is best added at grinding/ crush. It has reduced efficiency in an alcohol solution like wine.
I am a fan of tannin, currently I add about 5% of a tannic/ long bitter flavor crab apple.
I use yeast nutrient instead of adding raisin.
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