Tannin

[Sacalait]

Soon I will be starting a batch (5gals) of orange wine using Kellers recipe that calls for bananas and raisins. Since I plan to omit the raisins I will add enough tannin in place of them, is there a rule of thumb on the addition of this ingredient?

 

[Luc]

All depends on the kind of wine you are making. In a white do not use a lot. In a red you can use more.

I generally follow the packaging that tells me to add 1 to 3 gram per 10 liter.

Add the tannin to the secondary as then there will be alcohol in the wine which will make dissolving the tannins more easily.

Luc

 

[Wade E]

It depends on the type of tannin yo are using. There a re some especially made for whie and lighter wines cause most tannins will add a brownish color to your wine. Check out this link below and look at Galacool and Galacool SP
http://www.scottlab.com/products/fermentation/tannins.asp

 

[Sacalait]

Thanks for the reply"s. I may opt for using sultanas in lieu of the tannin, that was an option in the recipe.