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Below is the tannin from EC Kraus Product Description (TAN210) Wine Tannin (also known as tannic acid) is very light in color and is preferred by most winemakers to be used with white and rose wines, but it can be used in red wines as well. Tannins are found naturally in fruits such as...

So I was looking at tannins on different websites and find out that the descriptions are different. Some refer to tannins as a wood additive, mostly oak. Others sell it as Tannic acid. Anyone ever use Tannic acid. I have added oak chips before but didn't consider it as a tannin. I was thinking...

I have been using Star San to sanitize. I am curious to know if anyone has noticed Star San impacting the taste of their red wine. I was always hesitant to use K-Meta to sanitize because I was afraid it might inhibit the yeast fermentation.

So I am assuming you can add tannins at any time since there were no other replies

I am about 6 months into a Carmenere juice bucket. I have already clarified with Kitosol. Can I add Tannic acid for taste. The taste is just feels like its not ready yet. A little citrus taste

All the replies are insightful. I was topping off with a Carl Rossi (figured I give you guys a laugh) and was concerned that when I was done the wine was compromised so much it wasn't my wine at all. I only make wine from 6 gallon grape juice pails. In order to stretch it out I would have to...

Hey Scooter, If you are going to oversize a 3 gallon carboy - do you have a 4 gallon carboy? Also you started to talk about how much space to leave for the air lock. I typically fill the wine to the top not leaving any air space. I thought that was the idea - no oxygen, no air space

When we rack how much should be left at bottom of carboy. I usually rack 3 gallon carboys. It makes a difference if I tilt the carboy when getting to the bottom. If I leave the racking cane in the center of the carboy without tilting, I top off almost 750ml. Is that too much? Maybe the first...

Alan going to try the isinglass after the bentonite. From what I read one is negatively charged and one is positive. The isinglass alone works well with whites but a good follow up in reds. That's what I read online. going to try it

Got it. I understand now. I am at about the same stage of wine making as Scooter but it still looks like a good investment even for 12 - 18 gallons of juice.

Are there different kinds of bentonite or just different ways of using it. When I used it with Festa juice I simply stirred in the powder. Then I read you should boil the bentonite in water then mix it in a blender before stirring into the wine.

How does the all in one wine pump differ from a transfer pump? You can connect a filter on a transfer pump. I don't get the whole vacuum concept of the all in one pump.

I am trying to find a way to use quantofix sulfite test on red wine. One supplier told me to try to run it through some activated charcoal paper. The instructions say its the acid in the wine that compromises the test. I tried letting a charcoal stick sit in a couple of ounces of red wine but...

Thanks I'll try that

I have two reds sitting for about six weeks at 72 degrees trying an MLF on both. When I do the accuvin test the inner circle is white but the rest of the square is dark. Should I just go by the inner circle?

two questions. what's the harm in trying. Wouldn't the EC1118 just settle to the bottom? If I did want to add some sugar for the EC1118 whats is a good sugar to add. I tried regular sugar in a previous batch but the taste was astringent.

And what would be the Brix for .994 SG

Yeah? you don't think a little EC1118 would finish it off

I have 2 batches of fresh juice fermenting. a Petite Sirah and Chateauneuf du Pape. Both stop fermenting at 2 lines below the .99 SG on the hydrometer. ( so between 1.00 and .99. Not sure what brix that is). I was trying to get below the .99. Should I try some Ec1118 or just say its done. On...

What is the difference between potassium sorbate and K meta. What is the purpose of potassium sorbate