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I found a package of Tannin among my supplies. Under what circumstances would I use this and when should the addition be made?
I am planning on adding 2 ounces of oak chips during primary. Would adding tannin be too much?The TL/DR answer is that tannin added during fermentation helps stabilize color in red and dark fruit wines. Added at any point it add body, structure, flavor, and reduces excess fruitiness (assuming you don't want that fruitiness).
For red wines I currently use shredded toasted oak during fermentation and oak cubes during aging. I may (or may not) add a small amount of powdered tannin to white wines, and add a varying amount to fruit wines (more to darker fruit).
For more information regarding use of oak, following is one article that covers a lot.
https://winemakermag.com/technique/using-tannins-purposes-sources-and-use-in-winemaking
Why wine and how large is the batch? I add 3 to 4 cups of shredded oak to 144 lbs of grapes (that's most of a pound). IMO if you're adding oak chips to what I assume is a red, there's no need to add tannin powder.I am planning on adding 2 ounces of oak chips during primary. Would adding tannin be too much?
That is what I was thinking. Does the powder do the same job as chips?Why wine and how large is the batch? I add 3 to 4 cups of shredded oak to 144 lbs of grapes (that's most of a pound). IMO if you're adding oak chips to what I assume is a red, there's no need to add tannin powder.
Supposedly. I prefer oak as I am more comfortable with how it functions. It may be that I simply prefer the use of oak instead of dumping powder in the wine.That is what I was thinking. Does the powder do the same job as chips?
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