I'm making an Apple/Raspberry wine (apple juice wine recipe from Jack keller's site, with added raspberries) and it uses 1/4 to 1/2 tsp Tannin. I put in 1/4 tsp to start. In the recipe, it then says:
... after additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock...
How do you know if the amount of tannin is adequate like it suggests? What am I supposed to taste?
Thanks.
ap_winer
... after additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock...
How do you know if the amount of tannin is adequate like it suggests? What am I supposed to taste?
Thanks.
ap_winer