Blackberry jam wine and tannin

[olusteebus]

The blackberry jam wine recipes that I see call for 1/8 tsp of tannin per gallon, before ferment. I will do that.

After primary and after ageing awhile, should I consider using a finishing (rouge) tannin also. I am sure it is a matter of taste but would that process be appropriate?


Thanks

 

[Turock]

I would say this is a matter of taste. Why not try it on a smaller amount and see what you think?