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
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.