I am a newbie with using juices and fruits for fermentation (not entirely with kits and concentrates). I currently have a 6 gal. batch of grapefruit wine in the primary and fermenting.
Due to poor recipe directions I've switched to ECKraus's suggestions for finishing. They call for tannin (it's at least a week away by mail at best). The original recipe called for acid blend (on hand). The original recipe wants me to test for "grams" of acid (how I dunno since my test kit gives percentages and I can't tell what will give me a "gram" acid reading) which is why I switched (after several other seriously lacking areas of information and instruction). ECK directions use tannin.
Is it possible to substitute acid blend for tannin? If so what rate? If not, can tannins be added after primary is finished or during primary (when it gets here)? Have I lost yet another batch of juice to this idiotic recipe (ie. must the acid blend/tannins be used at the primary fermentation, and since they are not in the primary it's ruined)? I don't think the black tea suggestion will work since the color is going to be a factor in the finished wine.
Due to poor recipe directions I've switched to ECKraus's suggestions for finishing. They call for tannin (it's at least a week away by mail at best). The original recipe called for acid blend (on hand). The original recipe wants me to test for "grams" of acid (how I dunno since my test kit gives percentages and I can't tell what will give me a "gram" acid reading) which is why I switched (after several other seriously lacking areas of information and instruction). ECK directions use tannin.
Is it possible to substitute acid blend for tannin? If so what rate? If not, can tannins be added after primary is finished or during primary (when it gets here)? Have I lost yet another batch of juice to this idiotic recipe (ie. must the acid blend/tannins be used at the primary fermentation, and since they are not in the primary it's ruined)? I don't think the black tea suggestion will work since the color is going to be a factor in the finished wine.
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