tannin

Hi everyone, I've made around 6 batches of fruit wine in the past, specifically 'Danger Daves Dragon Blood Wine'. I've always used tannin in the recipe, but I'm currently out of tannin and won't be able to get some more for at least a week and it's already been fermenting for around 5 days (The...

Background How we made our first plum wine batch Last year we moved to a house with a plum tree that treated us generously with ripe and tasty fruit. We froze the leftover fruit (about 20kg) and turned it mid-winter into the beginnings of plum wine. Adding about 12kg (26.5 lbs) of sugar, we...

Here is a challenging question for the experts: can white wine be color corrected? The background story behind this question goes like this: distant relative wannabe winemaker makes a 6gal batch of chardonnay from juice. Everything went OK until he decided to dial in the taste before bottling...

Any people out there experienced in making blueberry wine have an opinion on whether or not to add tannin to blueberry wine. It's my understanding that blueberries already contain plenty, so would adding tannin effect the taste negatively?

Okay, I'm relatively new to this "make your own" business. In fact, this newbie is planning his first-ever "real" batch this weekend. Over the past couple of months I've been reading everything I found on two or three different forums, Jack Keller's page, Luc Volders' blog, and countless recipes...

I have a 5 gallon batch of welch's concentrate blubbing away right now.. 12 days so far (primary fermentation in a carboy.) It's eaten away about 70% of the sugar so it'll probably be another 5 or 6 days before the first racking but can I top this off with a cup or two of strong black tea...