Tannins

[wineview]

I have tannin in powder form. Are finishing tannins different from tannins or does "finishing" only refer to when the tannin is added.

 

[Rice_Guy]

There are several forms of tannin. Some are particulate which the wine extracts like a cold brew coffee. Some are 100% soluble. Have you looked at the Scott Labs Handbook for choices?

I bench trial so would test commercial blueberry wine with my Malbec before restarting a fermentation.

 

[wineview]

I just looked at Scott tannins. Wow they are pricey.

 

[winemaker81]

My take on your questions is "not really" and "sort of yes".

I have used generic tannin in fruit wines for decades. In the past week I've taken delivery of 3 red wine tannins and 1 white wine tannin, and am starting experimentation. I have 2 red wines in 3 containers each, and each will receive a different specialty tannin.

If I can figure out a 4th container for each, I also have plain 'ole tannin, and I'd like to see how that differs.

And yes, they are expensive. The experimentation will help me decide if the specialty tannins are worth it.

 

[mikewatkins727]

@winemaker81 And here I thought tannin was just tannin.

 

[winemaker81]

@winemaker81 And here I thought tannin was just tannin.

Leaving the designer tannins out, it's still a wide field. Oak tannin is different from grape tannin, and it may be there are differences in skin and seed tannin.

And differences between oak tannins, e.g., American, French, and Hungarian.

Them we get into other woods like Chestnut and Cherry .....

 

[wineview]

My take on your questions is "not really" and "sort of yes".

I have used generic tannin in fruit wines for decades. In the past week I've taken delivery of 3 red wine tannins and 1 white wine tannin, and am starting experimentation. I have 2 red wines in 3 containers each, and each will receive a different specialty tannin.

If I can figure out a 4th container for each, I also have plain 'ole tannin, and I'd like to see how that differs.

And yes, they are expensive. The experimentation will help me decide if the specialty tannins are worth it.

I would love to hear what you discover. I can leave in carboy indefinitely.

 

[winemaker81]

I would love to hear what you discover. I can leave in carboy indefinitely.

I will post results in my 2024 experiments thread:

https://www.winemakingtalk.com/threads/wm81-fall-2024-experiments.79290/

This will also be on my wine site in my 2024 Wines In Detail post:

https://wine.bkfazekas.com/2024-wines-in-detail/

The WMT post is intended for discussion with interested members, while my site is a flow-of-consciousness record of things I find interesting. They're similar, but not identical. And ... if I find the differences significant enough, I may write a separate post detailing my tannin findings.

 

[Rice_Guy]

I just looked at Scott tannins. Wow they are pricey.

Yes, but you can learn a lot from the catalog
Yes, but i can get several 10 gram size on More Wine for a few dollars
Yes, but if you bought a half kilo your great grandkids could be still using the half kilo
Yes and practically speaking I like the flavor of chestnut tannin which was in a shop I visited. I also found grape tannin locally.

One step up from tannins is to add thiol powder and TR313 yeast. (Phantasm) but that is another fermentation project.