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Old 02-20-2010, 04:59 AM   #1
DougBrown
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Default tannin conversion?

My recipes that include tannin are all for liquid tannin but I want to convert to the powdered type. Is there an easy way to convert the quantity equivalent?


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Old 02-20-2010, 05:45 AM   #2
CandleWineProject
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My dry tannin package says, "Use per recipe directions, max dosage 1/2 tsp per gallon."

What is one of your recipes you are looking at? Maybe one of us has a simular recipe with dry tannin to give you an idea of how much.


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Old 02-22-2010, 05:18 AM   #3
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I'm currently making plum wine and I've always used 4 tsp. liquid tannin. It's good that way. (I want to switch to dry tannin as my liquid keeps going moldy.) My liquid and dry both are made by Spagnols. I emailed them and they said that they use 315 grams of dry in 1 liter of water to make their liquid. Sounds good but I have no idea, and can't find out, how many tsp. are in 315 g.
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Old 02-28-2010, 04:00 AM   #4
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Personally i dont even mess with the tannin in plum wine, i like the fruit to shine. A lot of tannin powder is made from oak. So you could just add some oak to it if you are going for that sort of thing
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Old 03-01-2010, 05:40 AM   #5
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Interesting comment on not adding tannin to plum wine. I've just always obediently added it 'cause that's what the recipe said to do. I'll try it without it.
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Old 03-01-2010, 05:49 AM   #6
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You can also get some tannins from the skins, and seeds, but be careful how long you macerate. I added hot water to the skins and seeds, to try and pull out more sugar before i pressed them, and found out that it just pulled out a lot of tannin.
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Old 03-02-2010, 04:33 AM   #7
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I'm really nervous about working with the pits. The first time I did this (in my youth) it imparted a bitter taste...


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