Tannin color

[sjo]

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

 

[Wade E]

Most likely not. Next time use TanCor products for tannin as they have colorless tannins designed for white wine and light fruit wines like this. Scroll down to Galalcool.
http://www.scottlab.com/products/fermentation/tannins.asp