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Tannin color

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sjo

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Feb 27, 2009
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My batch of peach is almost ready to bottle. Been 8 months in the making. At 4 months I backsweetened and added an f-pac. Soon after I added sparkoloid. Last week I was going to bottle it but it tasted a little flat. I added citric acid to bring acid level to 7.5 and added some tannin. The results were great however the tannin turned it a tiny bit brown. Will this color drop out if I let it age a little longer?
Thanks
Scott
 
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