grape tannin

In this recipe from Jack Keller for plum wine how important is the grape tannin?

winemaking: Requested Recipe (Plum Wine)

If I start t today can I add the Tannin tomorrow?

Thanks

I wouldn't worry about the tannin, you can make the # 1 recipe without it & it'll be just fine. Never made recipe #2, but I'd guess you could do without it in that one too.

You could always add some raisins for body & tannin if you really feel the need; I've done it that way with good results. Also, I'd freeze/thaw, freeze/thaw those plums after stoning & quartering. This will help break down the cell walls in the fruit, give you more juice/flavour & give the yeast & pectic enzyme a better chance to get at it.
Regards, GF.

well after looking over what I had
I dont have the yeast energizer or thae grape tannin

But I have frooze and thawed one time but I have refrooze them since I didnt have all the stuff

You should use the yeast nutrient/energizer, they provide required nutrition that the fruit may be lacking & helps make for a healthy fermentation.
Regards, GF.