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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > using tannin
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Old 07-07-2012, 06:40 AM   #11
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Originally Posted by LeBreton View Post
I believe that most tannin additives come from chestnuts, would be cool to have apple specific tannins though.
I've got a small tin of "grape tannin" that was given to me in a large lot of brewing equipment I bought. However it doesnt say on it what exactly it's made of. So I guess it could be made from anything of course.
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Old 07-08-2012, 08:47 AM   #12
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I believe that tannin additives are primarily made from grape stems. I have in the past used about a 1/2 tsp per 5 gallon to start with. I always put it in after primary and then let it age for a few more months.

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Old 07-11-2012, 01:59 PM   #13
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well i started the cider. used wlp775. first time using it, it threw up a 2" krausen.

i tasted some of the liquid tannin. pretty strong stuff!

probably let it go to about 1.005 or so, then add tannin to taste. unsure if i'm gonna carb or not.

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The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

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Old 07-11-2012, 02:53 PM   #14
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2 inches? Was it warm? I've used 775 a bunch of times and very little was produced. Granted I've always pitched in the 60's.

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Old 07-11-2012, 02:55 PM   #15
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mid 60's. i thought it was weird too. i have another cider right next to it using notty, no krausen. i also have a cyser next to it, 1.110 or so, using EIV-1116, no krausen....

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Old 07-12-2012, 01:58 PM   #16
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krausen fell by the time i got home yesterday, and airlock activity increased. 775 is weird.

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Old 07-17-2012, 02:18 PM   #17
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curiouser and curiouser.....

so the krausen fell after a day or so, airlock activity increased, and....it dropped crystal clear. airlock is still furious. it's wild seeing the streams of co2 bubbles coming from the cake on the bottom.

tasted fantastic tho. down to about 1.008 or so. i think i'm gonna let it go to 1.002-1.005. 775 is the strangest yeast I have used.

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