Hi folks,
Although I read the package carefully and actually added only a medium
dosage of the galacool tannin additive - I have to say that the flavour is
quite obvious in 2 of my whites. I probably goofed a little because I added
it after the major part of the fermentation - which is probably why it
hasn't integrated all that well.

So my question to the group is - can this over-addition of tannins - where
the problem is a noticeable flavour profile - not an astringency issue -
can/should I use a gelatin finning stage to strip out some of the effects.

Obviously I'll try it on a single carboy first - but thought I would ask the
group. Anyone else out there tried to work with this product?

steve