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Also known as tannic acid. This tannin is very light in color. It is preferred by most winemakers to be used with white and rose wines, but can be used in red wines as well. Tannins are found naturally in fruits. Elderberries, plums, apples and others have sufficient levels of tannin, however when it comes to making wine, most fruits are lacking in tannins. Tannins play three distinctive roles in making wine. The first is flavor. Tannins increase the zesty flavors that is often lacking in many home wines. Quite literally tannin is the "zest" or peel of the grape. Tannins aid in the clarification process. Residual proteins and other particles are neutralized and dropped out of suspension by its presence. Tannins also aid in the aging and keeping qualities of the wine. Wines that are deficient in tannin do not take advantage of the aging process very well. Their improvement with time is only marginal. These wines also tend to deteriorate in quality more rapidly in longer storage situations.

DIRECTIONS: Add the tannin to the must at the begining of fermentation. Dissolve in a small portion of warm water first. Then stir the water mixture evenly throughout the entire batch.

DOSAGE: Add between 1/8 and 1/4 teaspoon of tannin per each gallon of wine. Or, use as instructed by any recipe you may be using. Each 1 ounce pkg, will treat between 20 and 40 gallons of must.

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