Tea for Tannin

Hi brewers,

I'm making my first batch of elderflower wine. The recipe said to put grape tannin in, but I didn't have any so I just opened up a couple of standard tea bags and added the powdered tea - which I've heard is a substitute. Is this okay?

Ross

...or should I have actually made a strong cup of tea and added this to the primary fermentation instead of just adding a tablespoon of ground tea (which is what I've done)?

I would have thrown the tea bags in (with the tea still in) .......contain the mess

It's better to make a strong tea and throw the bags away.

Cheers people. So me throwing in the loose tea from the bag won't do any harm by the sounds of things. Should I make some strong tea and add to the mix? (It's been in primary fermentation for 2 days, and will be transferred to demijohn in 3). Or would this over do it?

Hedley said:

Cheers people. So me throwing in the loose tea from the bag won't do any harm by the sounds of things. Should I make some strong tea and add to the mix? (It's been in primary fermentation for 2 days, and will be transferred to demijohn in 3). Or would this over do it?

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I'd leave it be. If you still think it needs more later, you can always add more; but I'd wait & see what it tastes like at your 1st racking & go from there. BTW, next time just make a strong tea (with water) & add that; or at least leave the tea in the teabag, it makes things a lot easier.
Regards, GF.

Thanks gratus fermento! I notice that the tea bits are floating at the top of the demijohn. I may have to strain out at some point. Maybe wrapping some muslin round the end of the tube during the first racking?

Hedley said:

Thanks gratus fermento! I notice that the tea bits are floating at the top of the demijohn. I may have to strain out at some point. Maybe wrapping some muslin round the end of the tube during the first racking?

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That'll work, just remember to sanitize everything that touches the must & you should have no problems.
Regards, GF.