Lupulo
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- Joined
- Dec 6, 2020
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Hi Cider Forum! I recently ran a small titration experiment in my kitchen to determine the "right" amount of tannin (Vintner's Best Wine Tannin = chestnut wood tannin in powder form) to add to three, five-gallon batches of cider. Based on the level of astringency that I prefer, I landed on a dose of 1 tsp of tannin powder per gallon of cider. I used a disinfected wine thief to extract an aliquot of cider from each 5-gallon batch, poured each aliquot into a disinfected glass, and mixed five tsp of tannin powder into each glass. After many minutes of stirring with a disinfected spoon, I was ultimately (finally!) able to get the powdered tannin into solution before returning each aliquot back its respective fermenter. My experience with getting tannin into solution was new for me and far from optimal, so I'm sure that there must be better ways to do it. Getting tannin into solution is, admittedly, not a big problem, but If anyone has experience that they can share that will make the process more efficient, I'd love to learn from you! Thanks for your insights!