I am trying to fiqure out what happened with my resiling. I fined with
Bentonite and sparkolloid and the wine became crystal clear but with
very little sediment(I cold stabilized it at the same time) When I
tasted the wine I thought it could use more tannin so I added, maybe too
much? four hours there was about 3/4 inch of sed in carboy and now the
wine is yellow/brown tinted with a hazy appearance. Could someone please
offer suggestion. Should I counter fine to get rid of Tannin?

Richard wrote:

> I am trying to fiqure out what happened with my resiling. I fined with
> Bentonite and sparkolloid and the wine became crystal clear but with
> very little sediment(I cold stabilized it at the same time) When I
> tasted the wine I thought it could use more tannin so I added, maybe too
> much? four hours there was about 3/4 inch of sed in carboy and now the
> wine is yellow/brown tinted with a hazy appearance. Could someone please
> offer suggestion. Should I counter fine to get rid of Tannin?

Tannin and riesling aren't exactly the best of bedfellows. I'd wager
that your wine just didn't have enough acid in it, rather than a lack of
tannin (since a lack of tannin is characteristic of whites wines)

You can try fining with gelatin to try and strip the tannin...

--
charles
Kitchener, Ontario, Canada
"I certainly do not drink all the time. I have to sleep you know."
- W.C. Fields

Charles H wrote:
> Richard wrote:
>
>
>>I am trying to fiqure out what happened with my resiling. I fined with
>>Bentonite and sparkolloid and the wine became crystal clear but with
>>very little sediment(I cold stabilized it at the same time) When I
>>tasted the wine I thought it could use more tannin so I added, maybe too
>>much? four hours there was about 3/4 inch of sed in carboy and now the
>>wine is yellow/brown tinted with a hazy appearance. Could someone please
>>offer suggestion. Should I counter fine to get rid of Tannin?
>
>
> Tannin and riesling aren't exactly the best of bedfellows. I'd wager
> that your wine just didn't have enough acid in it, rather than a lack of
> tannin (since a lack of tannin is characteristic of whites wines)
>
> You can try fining with gelatin to try and strip the tannin...
>
What I should have said was that It need correction to balance and for
some reason (maybe a senior moment) I added tannin instead of TA. Will I
have to counter the gelatin?

Richard wrote:

> What I should have said was that It need correction to balance and for
> some reason (maybe a senior moment) I added tannin instead of TA. Will I
> have to counter the gelatin?

I think procedure with gelatin is to counterfine with Kieselsol if
you're trying to remove the tannins, but I am not sure about this
procedure, I'd advise looking it up in google archives
(groups.google.com)

--
charles
Kitchener, Ontario, Canada
"I certainly do not drink all the time. I have to sleep you know."
- W.C. Fields