arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
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http://www.winemakingtalk.com/forum/showthread.php?t=7924&page=4
I am sold on tannin. It may not be right for every wine but I am sold on adding it to skeeter pee.
The difference is remakable.
I added 1 1/2 teaspoons to 4 gallons before ferment and it is quite noticable. It seems to have done something to the tartness and the mouth feel is significantly better.
So why dont we see TANNIN mentioned more in recipes?
Maybe some of you more senior members in here explain what it is and why that little bit can make such a dfference.
I will never pee again without TANNIN, she was Brandies sister, and she was a fine girl.
It was a significant improvement.
LON??
I am sold on tannin. It may not be right for every wine but I am sold on adding it to skeeter pee.
The difference is remakable.
I added 1 1/2 teaspoons to 4 gallons before ferment and it is quite noticable. It seems to have done something to the tartness and the mouth feel is significantly better.
So why dont we see TANNIN mentioned more in recipes?
Maybe some of you more senior members in here explain what it is and why that little bit can make such a dfference.
I will never pee again without TANNIN, she was Brandies sister, and she was a fine girl.
It was a significant improvement.
LON??