Although I was well within the reccomended range for this tannin additive to
my white wines - it has created quite a noticeable (not unpleasant) taste. I
would like to knock it back a bit - and my notion is to use a gelatin
finning to strip out tannin.

Any comments on using galalcool from the gang - and do you think using
gelatin might help?

steve

steve ) wrote:
>Although I was well within the reccomended range for this tannin additive to
>my white wines - it has created quite a noticeable (not unpleasant) taste. I
>would like to knock it back a bit - and my notion is to use a gelatin
>finning to strip out tannin.

>Any comments on using galalcool from the gang - and do you think using
>gelatin might help?

>steve

Hey,

I'd call Scott Labs (which sells it, I'm pretty sure) and ask what
they recommend.

Gelatin can be pretty intense, in terms of stripping. I've had much
better luck with egg whites on reds and skim milk on whites. And,
occassionally, even skim milk on reds.

Dave
************************************************** **************************
Dave Breeden

That's exactly what I would do too... If you are concerned about raw
egg whites you can get pastuerized eggs now (sure don't know how they
do that...). A little bit goes a long way.

Joe

thanks for the info gentlemen.
I went ahead with a gelatin fining on one of the carboys anyway - and I'll
report
back my findings

steve

"Joe Sallustio" > wrote in message
news:1119956395.967781.79080 @g14g2000cwa.googlegroups.com...
> That's exactly what I would do too... If you are concerned about raw
> egg whites you can get pastuerized eggs now (sure don't know how they
> do that...). A little bit goes a long way.
>
> Joe
>