The Tannin Dilemma

September 28, 2011

I’ve been unmotivated to write recently. Part of it is that my life has gone through yet another change, part of that is because I’ve been ill, and part of it has been because I haven’t been inspired. My husband admits he is burned out on beer festivals, a fatigue that blogger Beervana has noticed around the area as well.

I’m gearing up for my first crushing of the year. I know it is a little late, but so are the apples, and I’m not too terribly worried because I was going to make less cider this year, but hopefully better quality. That means I need proper cider apples, but I still haven’t exactly lined some up. So I’ve been pondering an experiment of just adding powdered wine tannin to my ferementation to see if I could get effect of having tannic cider apples. Of course, there is a little bit of a worry that adding powdered wine tannin would not be legal if I was licensed, but I’m not, and hopefully by time I am, a newly planted cider orchard will be mature enough to meet my supplies so that this will not be a concern anymore.

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One Response to “The Tannin Dilemma”


  1. […] gallon amount Doris and the other Eugene. Eugene is a little bit special in that I threw in some wine tannin to see if it does improve […]


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