Too much tannin

[WineYooper]

Have a 7.5 gal batch of apple fermenting now and realized when I put it together I doubled up on the tannin amount. Is there anything I can do now to lesson the amount or neutralize it? What can I expect from this mistake? Hope it doesn't make it undrinkable!

 

[djrockinsteve]

Check the tutorials I believe there is mentioned in the about using egg whites to remove tannin. If not let me know I'll look it up.

Cold stabilizing may help a small amount.

Blend with more wine if you can.

FYI you will get a false positive if you take a titrate test. Test for sulfite in your wine.

Don't fret. It may be good.

 

[WineYooper]

I have read on here and on line that different fining will help remove quite a bit. Thank you. Time will tell I guess.

 

[Calvus]

I wished that I had accidentally doubled my tannin on my apple and wish I had added some to my blackberry so you never know if it is a pleasant surprise or not. If you plan on aging this for a while it might be nice. I really like that tannin mouth feel though.