• Wine Tannin 50grm
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Wine Tannin 50g

Wine Tannin 50g

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Wine Tannin 50g adds astringency and structure to wines and ciders. Many fruit wines lack the natural tannin of grape skins, so a small addition gives them a firmer, more wine-like character and helps them keep in the bottle.

Why add tannin

  • Increases astringency and gives a fuller, more structured taste
  • Improves mouthfeel in thin fruit wines
  • Helps colour stability in red wines
  • Particularly useful in red fruit wines and low-tannin fruit

Specs

  • Contents: 50g
  • Type: wine tannin powder

How to use

Add to the must before fermentation - see the How to Use box below for the dose.

Goes well with

For country-wine makers who want more body and structure in their wines.

Frequently Asked Questions
What does tannin do in wine?

Tannin provides the dry, slightly astringent grip you feel in a good red wine. In home winemaking it adds structure and body, stabilises colour, acts as a mild natural preservative, and dramatically improves how well a wine ages. Country and fruit wines are naturally low in tannin, which is why a small addition makes such a noticeable difference.

How much wine tannin should I add?

0.5–1g per 4.5 litres (1 gallon), added to the must before fermentation. Use the lower end for white and delicate fruit wines, and the higher end for robust reds like elderberry or blackberry. It's easier to add more later than to remove too much — start low if unsure.

When should I add tannin to wine?

Ideally before fermentation, so it integrates fully. You can also make small adjustments after fermentation to taste — dissolve in a little warm water first, add gradually, and allow a few days for it to marry before judging.

Can I use tea instead of wine tannin?

Strong black tea is an old country-wine substitute and does work, but it brings its own flavours and is hard to dose consistently. Purified grape tannin powder gives a cleaner, repeatable result — and a 50g pot treats dozens of gallons.

Wine Tannin
How to Use
Dose
¼-½ tsp per gallon
¼ white/rosé, ⅓-½ red
Fruit & flower
½ tsp per gallon
When
At the start

Used for: Gives body, structure and a little dry 'grip' to wines and ciders made from low-tannin fruit, flowers or juice - and helps them clear.

When: Usually in the must at the start. Small top-ups can be made after tasting, before bottling.

Step by step
1Measure for your batch and wine type (see the dose above).
2Dissolve in a little warm water or must - it can clump if added dry.
3Stir well into the must.
4Taste after fermentation and only add more if the wine still seems thin.
Good to know: Start at the low end - you can't take tannin back out. Wines made from red grapes, elderberries or sloes usually have plenty already.
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