Dosing tannic acid.

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I wouldnt want my water to ferment. Adding anything thick to the water like that would have negative implications I'm sure. Peat sucks so I would look into rooibos.
 
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Woefulrelic said:
I wouldnt want my water to ferment. Adding anything thick to the water like that would have negative implications I'm sure. Peat sucks so I would look into rooibos.
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Looking in to rooibos like Ryan suggested as well. Out of curiosity, what makes you say the water would ferment?
 
Beetlebug515 said:
Looking in to rooibos like Ryan suggested as well. Out of curiosity, what makes you say the water would ferment?
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"Wine Extract" says to me... Add in addition to wine during the brewing process to add desirable features. It could very likely be a low ph modifier to give your wine some zing, I'm just not sure of it so I approach it with apprehension. Solubles made to sit seem to differ from those circulated so I would be apprehensive is all. I'm just a cautious individual and "Wine Tannins come from the skins and stems of grapes. Adding tannin gives an impression of dryness and adds zest to flat wines otherwise lacking in character. Wine tannin Not intended for acid balancing." To me grapes would not be even slightly an ideal tannin source, and the acid balancing part I have very little clue about, but may imply that it is not ideal for making a proper ph as that would be a <7 and an acid... maybe? I might be otherthinking it is all.
 
Woefulrelic said:
"Wine Extract" says to me... Add in addition to wine during the brewing process to add desirable features. It could very likely be a low ph modifier to give your wine some zing, I'm just not sure of it so I approach it with apprehension. Solubles made to sit seem to differ from those circulated so I would be apprehensive is all. I'm just a cautious individual and "Wine Tannins come from the skins and stems of grapes. Adding tannin gives an impression of dryness and adds zest to flat wines otherwise lacking in character. Wine tannin Not intended for acid balancing." To me grapes would not be even slightly an ideal tannin source, and the acid balancing part I have very little clue about, but may imply that it is not ideal for making a proper ph as that would be a <7 and an acid... maybe? I might be otherthinking it is all.
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That makes sense. To me, something safe for human consumption is a lot less scary than a laboratory bottle with warning labels slapped all over it. I also think that grapes would be a poor source of tannins. The one I'm looking at doesn't mention grapes in the ingredients, but that doesn't meant that it isn't there. I'm also a bit apprehensive about it, but I'm willing to give it a shot.

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I gained my info off the amazon details, which is where they say grapes anyway. Certainly worth a shot, I'd just worried about scuzzy foam forming. Might be highly undesirable grapes and stems left from a vineyard...
 
Wow, failure on my part for not reading it all. I hate scuzzy foam. Thanks for reading for me lol.
 
They may work, just trying to help. Dissovleable powdered tannins would be highly desirable, however.
 
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