Rounding out Tannins

[ignatiusvienna]

Hey folks,

Just competed in a homebrew competition and got 3rd place for my cider.

Basic recipe: 5 gallons of pressed apple juice, 5 pounds of brown sugar and champagne yeast.

Judge's comment was that it had a "sharp tannins taste" and recommended "rounding it out".

Any advice on doing this?

 

[Yooper]

Did you add tannins to the cider by using some powdered tannin, or something like tea? Or is the tannin flavor natural, from the apples?

 

[ozzmosiz]

Yooper, is adding tea just to add tanning?
I've tried with tea (following a recipe) and it tasted good.
Doing one now and forgot to add tea, hence my question (sorry to hijack the thread)

 

[ignatiusvienna]

Just natural. No additions

 

[Yooper]

Yooper, is adding tea just to add tanning?
I've tried with tea (following a recipe) and it tasted good.
Doing one now and forgot to add tea, hence my question (sorry to hijack the thread)

Yes, tea adds the "bite" from tannins into the cider. It's good without it, too!

Just natural. No additions

Then I'm puzzled where the tannins came from, and what the judges tasted as tannins.

 

[KevinM]

Curiosity.... What was the apple(s) used to create the juice? That would be the only source I can something to consider.
No wood was involved?

 

[ignatiusvienna]

No wood involved. Macintosh apples...