too much tannin

[Mamgiowl]

Help. My tinned peach wine was one of the first I started off. The recipe said if using 2 tins double up on acid etc. Being a doom brain* at the time I doubled up on the tannin too. Wine is now finished and is fine until the after-taste kicks in then - eeeuck. What can I do to rectify this - if anything?

*Well, I still am at times

[DAVID]

You could try to mask the excess Tannin with the addition of a little sugar or glycerine, If failing that then try blending the wine with another.

On another note, I only add Tannin in Vegetable wines as there should be enough in the fruit contents to begin with.

[Mamgiowl]

Thanks, David, I have sweetened it and I read somewhere that if I leave it to mature it might balance out. I've hidden it away in the cellar and I'm going to try to forget it for a while

[Hippie]

tannin...

There are some finings that will take out excess tannins. I think eggwhite is one. I know very little about finings. Hopefully Pat will chime in, I think he knows. You might try bulk aging a few months, the excess might drop out over time.

[Curt]

Hippie is correct about the egg whites for reducing tannins. The French do it all the time with their red wines. Dunno if it will work the same for a white but I can't see why not. If I remember right they use one or two egg whites for each full barrel of wine.