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Old 07-03-2012, 07:31 PM   #1
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Default using tannin

I want to create a dry, english style cider. Unfortuatenly right now I'm stuck with store-bought juice.

I have some liquid tannin, would that help the process? what is the recommended dosage? 2-3-4-5 mL per 5 gallon?

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Old 07-03-2012, 11:05 PM   #2
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Liquid tannin will definitely help achieve a more 'Englishy' feel to your cider. I personally use dry tannin to balance my ciders so no real help other than to say a little does a long way. You may also need to add some acid to keep things balanced.

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Old 07-04-2012, 12:56 PM   #3
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thanks for the info. any idea where to start? 1mL per 5 gallons? 1 gallon per 5 gallons? I'm really at a loss here.

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Old 07-04-2012, 01:03 PM   #4
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Originally Posted by motobrewer View Post
thanks for the info. any idea where to start? 1mL per 5 gallons? 1 gallon per 5 gallons? I'm really at a loss here.
I used powdered tannin, so I'm sure it's not the same amount. But to help give you an idea, I use like 1/4 teaspoon in a 5 gallon batch to start. It's really a very very small amount. You can always add more, but you can't take it out- so if you start with a little bit like 3ml you can't go wrong.

The way I add the powdered stuff is to add it. Then taste it in a few hours next day. If needed, I add 1/8 teaspoon more. Some apples have more acid and need more tannin, while others have far less. You don't want to add too much because too much is almost impossible to fix.

I don't know how the powdered tannin compares to the liquid though. I would only be able to guess that it's similar in strength.
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Old 07-04-2012, 01:13 PM   #5
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thanks for the info Yooper. Yeah, maybe I should have grabbed the powdered, but I figured the liquid would be easier to handle and measure....

I'll start with the same amount, 1/4 teaspoon (1mL) and go from there.

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Old 07-04-2012, 06:01 PM   #6
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Not to hijack the thread or anything but yooper what type of tannin do you use? Grape tannin? Or is there an apple tannin extract that the government is hoarding out of sight from me?

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Old 07-04-2012, 11:49 PM   #7
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I believe that most tannin additives come from chestnuts, would be cool to have apple specific tannins though.

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Old 07-05-2012, 12:09 PM   #8
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i just had some Henney's Vintage 2010 still cider. man is that stuff good. I don't think just adding tannin is going to replicate that, lol....

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Old 07-06-2012, 07:11 PM   #9
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another question, do you add it before or after fermentation?

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Old 07-06-2012, 10:16 PM   #10
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Before is better, the longer tannins sit in the cider the more blended and less layered it will taste. That being said it's hard to know how much to add to raw juice to get the desired result . . . so the first time you make a recipe it makes sense to add post fermentation and 'tannin to taste' if you will. The next time you want to replicate the recipe you will know how much to add in the beginning.

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