Wine Tannin?

[Lauritsen]

I am doing a wine tannin experimentation right now... I've added various amounts to 4 batches and will see what they come out like. Should be interesting.

My hunch is that we generally do not add nearly enough of the stuff. I am generally skeptical that anyone could possibly identify the difference that 1/4 tsp of tannin powder makes in 5 gallons. That kind of dosage is appropriate for wine because the grapes naturally have lots of tannin, but most apples have almost none.

Unless you live in the UK or France, your apple juice will have very little tannin, and all the cider-making books specify that ideal cider juice is very tannic. Some of the apples are even called "spitters" because they are too bitter to eat. So I'm trying out 1/4, 1/2, 1 and 1.5 tsp per gallon in my test batches... can't wait to taste the results!

Jimmy.....whats you recommendation on the tannin for apple wine? What amount

 

[Skylark]

I can't find the thread at the moment, but I heard recently of a craft cider brewery in the Midwest that was using molasses to sweeten their cider and add tannins. This jives with EdWort's recipe, since the brown sugar contains molasses, basically.

I happened to have some black-strap molasses leftover from making gingerbread. This stuff looks like used motor oil, very thick and dark, and extremely bitter. I added a few drops to a glass of my cider (made with juice from a local Midwest orchard, but lacking the 'bite' I expect from real quality cider). This improves the taste and the mouth-feel dramatically. I'd estimate between a teaspoon and a tablespoon per gallon would be about right.

Here we go:

Sociable Cider of Minneapolis, MN

"Freewheeler is crafted using a blend of Haralson, Honeycrisp, and SweeTango® apples that provide a tart but subtle apple flavor that is never sticky or overtly sweet. Finally a touch of brewed cane sorghum and Willamette hops adds body, structure and a hint of earthen aroma."

The are basically making graff, rather than cider: New Take on Cider

 

[Lauritsen]

hi ThatKiwiWineBloke

What kind of tannin do you recommend (for apple wine) and what amount....

Yeast should not be adversely effected affected by tannins at the levels in cider, otherwise red winemaker would have a hell of a time! Imho wine tannins are a great way to go. Remember the addition rates in ciders are going to be MUCH LESS than those indicated for wine and the best measure is to add to taste rather than rely on a recipe. If your not having success with wine tannins it may be the quality of tannins used. The results obtained are exceptionally quality specific and unfortunately the homebrew industry has historically been an outlet for sub commercial quality product.


ThatKiwiWineBloke
>25 harvests in 4 continents and counting!
NZ,AU,ESP,FR,RU,US

 

[buddy585]

I know I am a few years late here, but I just started HB, I am quite new and still learning a lot and HBT seems like a great resource. Anyways, the reason I am reply on this thread is because I am not sure if my batch of cider is infected or if the wine tannin I added yesterday just isn't dissolving nicely. I did just take a very simply approach at adding the wine tannin, I simply measured out about 1/8 tsp and literally dumped it right into the gallon carboy and watched it pretty much immediately sink to the bottom and settle. I little remained on top and inside the cider so I gently swirled it. This is all taking place about 3 weeks into secondary fermentation, primary fermentation ended almost 5 weeks ago so I assume it is boozy at this point. But I noticed after I added the wine tannin I have floaters on top of the cider. Not sure if this is undissolved wine tannin or mold
I tasted and smelled the cider before I added the wine tannin and it tasted and smelled really good. I didnt notice the floaters until after I added the wine tannin. I know I should have probably dissolved the WT in extracted cider first, then dumped that into the carboy and ill do that next time, but I hope I dont need to toss this batch

Hopefully someone responds.