GreatDane85
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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?