Young's Wine Tannin 50g is a natural grape-derived tannin additive that improves colour stability, mouthfeel, and ageing potential in red and white wines. Adding tannin to fruit wines and grape wine kits gives them a more vinous, structured character and improves their ability to age gracefully in the bottle.
Add 0.5–1g per 4.5 litres to the must before fermentation. Particularly recommended in red fruit wines made from elderberry, blackberry, or blackcurrant. Use alongside Yeast Nutrient and Citric Acid for a complete fruit wine setup.
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.