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Good advice re. weight-based vs. volumetric additions, @Rick Stephens. My kitchen scale recently moved on to the appliance afterlife, and I haven't prioritized it's replacement yet. Hence, my current operations include old-school measuring spoons. I had the same idea of warming the extracted...

Thanks for insight from your experience, and for the link to the white wine tannin source, @Maylar. The tannin powder that I added definitely made the cider quite a bit darker, but since I'm a huge fan of dark, Belgian-style beers, I guess the darkened color didn't bother me. My current recipes...

Hi Cider Forum! I recently ran a small titration experiment in my kitchen to determine the "right" amount of tannin (Vintner's Best Wine Tannin = chestnut wood tannin in powder form) to add to three, five-gallon batches of cider. Based on the level of astringency that I prefer, I landed on a...