Do I need to add tannin

[deafcone]

I made a pineapple wine and the recipe called for tannin but I don't have any. Do I really need it?

Here's what I made. It's in bucket and waiting 24 hours before adding yeast.
4 gallons

Pineapple wine
4 cans frozen pineapple concentrate + 12 cups water
4 pineapples, cored, and juiced
4 pounds sugar
Top off to 4 gallons
4 Campden tablets
4 tsp yeast nutrient

Wine yeast
Boil water to dissolve sugar, put canned juice and juice from pineapples in bucket.
Add Campden tablets and yeast nutrient to boiling water
Put pulp from juiced pineapples in gran bag, tie offend and put in bucket.

Wait 24 hours and add yeast.

OG 1.080

 

[pumpkinman2012]

Adding Tannin really depends on your own taste, in a light fruit wine I'm not sure that you'd really want the astringency that are associated with tannins, but it can add a nice touch if the right tannin for that type of wine is added, I'd personally look into using Tannin Riche, this particular tannin adds the perception of sweetness, just slightly, but enough to balance out some acidity.
I've made a tropical/pineapple wine and I didn't add any tannins, it just didn't fit the flavor that I was going for, I recommend dipping the very tip of your finger into the tannin and tasting it, or doing a very small bench trial, mix a very small amount in a half cup of the wine and mixing it well, taste it, it'll give you an idea if that is the flavor profile that you are going for.

The OG is perfect for this type of wine.

 

[deafcone]

Adding Tannin really depends on your own taste, in a light fruit wine I'm not sure that you'd really want the astringency that are associated with tannins, but it can add a nice touch if the right tannin for that type of wine is added, I'd personally look into using Tannin Riche, this particular tannin adds the perception of sweetness, just slightly, but enough to balance out some acidity.
I've made a tropical/pineapple wine and I didn't add any tannins, it just didn't fit the flavor that I was going for, I recommend dipping the very tip of your finger into the tannin and tasting it, or doing a very small bench trial, mix a very small amount in a half cup of the wine and mixing it well, taste it, it'll give you an idea if that is the flavor profile that you are going for.

The OG is perfect for this type of wine.

I decided not to add tannin. Have never used it I. Any wines I've made so not changing things now. Appreciate the input.

 

[pumpkinman2012]

In the future, take a small sample and add the recommended dosage of tannin, at least you will have an idea of what it can do to the wine. There are so many different tannins, not to mention that different tannins are meant to be added at various times, some during fermentation, some during aging and some a few weeks prior to bottling, I won't go into details, it is a whole topic by itself!

 

[Jelmi]

Pumpkinman, thanks for your advice given here. I didn't know there were multiple types of tannins. My brewshop sells just "tannin".

Do you have any suggestions on where I can read up more on said different types of tannins and when to add? Thanks!

 

[pumpkinman2012]

Jelmi,
It's always a pleasure to help!
The best resource that I've found is the Scott Labs Fermentation Handbook, this handbook is a great resource that covers some of the most important aspects of wine making, I highly recommend that everyone have a copy of it!
Click Here

I hope that this helps

 

[Jelmi]

Excellent, downloading now. Thanks again!