chromedome
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Should tannin be added before or after fermentation?
Thank you for the swift reply Jacob,
I'm using apple juice (no pulp) which has a very low pH. The low pH I've compensated by adding tartaric acid(at my previous trial)
Would it be a problem adding tannins considering that I am adding acids to the juice before fermentation as well. (of course I will add yeast and nutrients as well)
Regards
Rossen
P.S. Jacob, wouldn't be risky using an open top fermenter, considering the bacteria which can get in and the abundance of oxygen that can help it thrive...
I am doing a wine tannin experimentation right now... I've added various amounts to 4 batches and will see what they come out like. Should be interesting.
My hunch is that we generally do not add nearly enough of the stuff. I am generally skeptical that anyone could possibly identify the difference that 1/4 tsp of tannin powder makes in 5 gallons. That kind of dosage is appropriate for wine because the grapes naturally have lots of tannin, but most apples have almost none.
Unless you live in the UK or France, your apple juice will have very little tannin, and all the cider-making books specify that ideal cider juice is very tannic. Some of the apples are even called "spitters" because they are too bitter to eat. So I'm trying out 1/4, 1/2, 1 and 1.5 tsp per gallon in my test batches... can't wait to taste the results!
Anybody used black tea in their cider to get some tannin in there?
Hey Brewski,
Results aren't 100% in yet, but for ordinary North American juice I just can't see how at least 1/4tsp per gallon could hurt. If you do the math, the tannic acid contributed by that is very small relative to the so-called 'ideal' levels. It just contributes to the complexity and mouthfeel. I personally will never do less than 1/2 tsp/gallon again unless I know that the apple juice comes from cider apples. I'll post more when I finish the tests up.
Anybody used black tea in their cider to get some tannin in there?
Just tasted the 1.5 tsp, it's probably down to 1.012 or so, and the apple sweetness plus the tannin are mixing beautifully. Not overly bitter at all.
Jimmy.....whats you recommendation on the tannin for apple wine? What amountI am doing a wine tannin experimentation right now... I've added various amounts to 4 batches and will see what they come out like. Should be interesting.
My hunch is that we generally do not add nearly enough of the stuff. I am generally skeptical that anyone could possibly identify the difference that 1/4 tsp of tannin powder makes in 5 gallons. That kind of dosage is appropriate for wine because the grapes naturally have lots of tannin, but most apples have almost none.
Unless you live in the UK or France, your apple juice will have very little tannin, and all the cider-making books specify that ideal cider juice is very tannic. Some of the apples are even called "spitters" because they are too bitter to eat. So I'm trying out 1/4, 1/2, 1 and 1.5 tsp per gallon in my test batches... can't wait to taste the results!
Yeast should not be adversely effected affected by tannins at the levels in cider, otherwise red winemaker would have a hell of a time! Imho wine tannins are a great way to go. Remember the addition rates in ciders are going to be MUCH LESS than those indicated for wine and the best measure is to add to taste rather than rely on a recipe. If your not having success with wine tannins it may be the quality of tannins used. The results obtained are exceptionally quality specific and unfortunately the homebrew industry has historically been an outlet for sub commercial quality product.
ThatKiwiWineBloke
>25 harvests in 4 continents and counting!
NZ,AU,ESP,FR,RU,US
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