Adjusting Tannin levels

[GreatDane85]

Hi, ive got a question regarding amount of wine tannins to add to a store bought juice. I recently, while traveling to the UK, tried a cider made with a single variety apple (kingston black) and absolutely loved it! so ive been on a mission to recreate it at home. i did some research and read that, since it is a bittersharp, has a tannin concentration of 1.9 g/L ..reading several articles on tannin additions (1/4 tsp per gallon) this concentration sounds like a really high number but would like to experiment with it as well. with some rough calculations (assuming 1 tsp LD Carleson tannin is 2.4 ..correct me if im wrong here), i am getting 3 tsp per gallon.. would this produce an undrinkable cider after fermentation?

 

[Blacksmith1]

Do your addition after fermentation. A little at a time keeping track of how much you add. When it tastes like it"s almost enough wait about 20-30 mins and try it again.
Tasting it over and over will deaden your taste buds.

 

[CircleC-Brewer]

How did it work out?

I’m also looking to add some some mouthfeel to the cider. I too just returned from a trip to the U.K. The cider there was incredible.

 

[wasully]

Hi, ive got a question regarding amount of wine tannins to add to a store bought juice. I recently, while traveling to the UK, tried a cider made with a single variety apple (kingston black) and absolutely loved it! so ive been on a mission to recreate it at home. i did some research and read that, since it is a bittersharp, has a tannin concentration of 1.9 g/L ..reading several articles on tannin additions (1/4 tsp per gallon) this concentration sounds like a really high number but would like to experiment with it as well. with some rough calculations (assuming 1 tsp LD Carleson tannin is 2.4 ..correct me if im wrong here), i am getting 3 tsp per gallon.. would this produce an undrinkable cider after fermentation?

Keep in mind this can range a huge amount depending on climate. It can also me edited by the cidermaker with maceration and fining, to some extent.

That's also a legendary cider apple of great renown, too. If it was super easy to replicate maybe it wouldn't have the reputation it does.

...but I have a couple of KB single varietals awaiting a day to either celebrate or turn around, so I totally get your enthusiasm.

 

[homebrewer_99]

How did it work out?

I’m also looking to add some some mouthfeel to the cider. I too just returned from a trip to the U.K. The cider there was incredible.

To up the body/mouthfeel you will need 1-3 oz of Malto Dextrin depending on how thin/watery it tastes.

 

[wasully]

1-3 oz per what volume?

 

[wasully]

1-3 oz per what volume?

To up the body/mouthfeel you will need 1-3 oz of Malto Dextrin depending on how thin/watery it tastes.