I am trying to understand tannins better. I have seen that sometimes oak chips or sawdust is added during primary. Sometimes tannin powder is also used. I have read the descriptions from the tannin manufacturer and the tannins are derived from chestnut, or oak depending which one you use. So what is the reason someone would use oak powder rather than use oak derived tannin? Are there advantages and disadvantages from one source vs the other? Also why are some tannins used for primary and others used before bottling?
Thanks Dave
Thanks Dave