Agriculture Reference
In-Depth Information
Cherries (sour),
Guava, Kiwi,
Mango, Oranges,
Peaches, Papaya,
Pears
Gooseberries,
Grapes,
Cranberries,
Lemons
Grapefruit,
Passionfruit,
Plums,
Raspberries,
Strawberries
Relative Tannin Content of Common Wine Ingredients
If you have a finished wine that for some reason has
excessive tannin, keep in mind that some wines are at their
best after being stored for several years, during which time
the tannins slowly polymerize, combine with proteins or
otherwise become less astringent. If that doesn't work, or you
need to use a wine early, you can precipitate out the tannins
using a combination of gelatin and kieselsol.
To use gelatin, use your scale to measure out one gram of
fining gelatin (from a winemaking store), and mix that with
two tablespoons of cold water in a clean coffee cup.
Separately, put seven tablespoons of water in a glass
measuring cup, and heat on high in the microwave for one
minute. Add the hot water to the dissolved gelatin in the
coffee cup, mixing thoroughly. Allow this to cool down to a
temperature of 80 degrees, and then gently stir in two
tablespoons per gallon of wine or the whole amount for five
gallons. Leave it for two to five days before adding the
kieselsol.
Whenever you use gelatin, it will impart some haze to the
wine. This can be removed with kieselsol, a soluble silica gel.
Soluble silica gel has an ionic charge that will attract
uncombined gelatin and gelatin-tannin complexes. This will
precipitate quickly. Use one ml per gallon of wine. Stir it in
