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A 10g grape-tannin addition for building structure, flavour and astringency in wine.
How to use
Start at 5g per 100L, mix thoroughly, then taste before adding further 5g increments as directed.
Helpful information
Scale accurately for small batches. Tannin is difficult to remove once overdosed, so make additions gradually.
Compare BrewMaster wine additives
Each product addresses a different winemaking need. Select it for the specific role in your recipe and use the stated dose and timing; they are not interchangeable clearing or preservation treatments.
- Bentonite Wine Clearing Agent – 10g – protein-binding fining used to improve wine clarity.
- BrewMaster Ascorbic Acid – 10g – addition for reducing oxygen impact in suitable finished white wine.
- Pectinase – 1g – pectin enzyme for fruit-wine or must preparation.
Important: Follow the current packet and recipe directions for the exact product you use.
| Weight | 0.1 kg |
|---|
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