Tannin

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Sacalait

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