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Old 05-30-2007, 10:32 AM   #1
Jan 2007
Posts: 234

Just tryed some of my plum wine that I made last fall-drank a Grolsch bottle of the stuff and man-What UMPH !! This stuff rocks..... I gotta check but I think the ABV is up near 14%. The flavor is as expected-a little dry,I think I used a Champagne yeast(my bad...??) I do notice a very heavy tannin flavor-recipe did call for what I thought was alot but used it anyway-I believe over a tablespoon/25 # plums.I have six gallons ready to bottle-the Glolsch bottles were used for the excess at racking to secondary-Here's my dilemma---
What can I use to get rid of some of the tannin flavor ? Is there any thing that can be done ? I've got six gallons to bottle and hoping that this batch isn't trash....
Thanks. Shane

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Old 05-31-2007, 01:28 PM   #2
Feb 2006
Posts: 89
Liked 1 Times on 1 Posts

The tannins will fade and mellow with time. Just bottle it and wait a year or two. Another option is to add gelatin to bind with the tannins and pull some of them out of suspension. In the long run time works the best.

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Old 05-31-2007, 01:39 PM   #3
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Jun 2006
UP of Michigan, Winter Texan
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The only thing that can really mellow tannins is time, as the previous poster said. I think the last wine I added tannin to, I added 1/8 tsp. It should be used sparingly, because it will give the wine quite a "bite". Next time, add a tiny bit at a time and wait a few hours and taste it. You can always add more, but you can't take it out once it's in there!

That plum wine sounds awesome!
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