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MAY YOUR WINES FALL BRIGHT!    
    Inventory PRICES reduced.  All inventory is on Dutch St.  
Call to order, if you want.  The online cart has closed, but I can still send orders out and take credit cards from the house. 

Call 607-368-3449 if you want to meet me here. 
 

Tannin in Excess

Gelatin is excellent for reducing tannin in red wines as gelatin needs tannin present to work.

To remove excess tannin from a red wine, fine with gelatin without adding any additional tannin. This attraction between gelatin and tannin is great for a red wine that has too much tannin. 

If you add too much to a wine or there is too much naturally, tannin can be removed with the use of gelatin at the rate of 2 grams per 5 gallons.   

(Dark) We use tannin for flavor rather than for fining. Tannin is present in grape stems and is not often a required additive. 

Dissolve the gelatin in some warm water. Add to wine. Mix well. If a haze occurs, chill the wine and add 1-2 grams more of tannic acid.

 

2 gms. tannic acid = 1 1/4tsp.

2 gms. gelatin = ¾ tsp.

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May Your Wines Fall Bright!