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Colorless white wine tannin derived from Gall Nuts. Used at start of fermentation it protects against oxidation. Used during aging it imparts mouthfeel and a perception of sweetness. Mix thoroughly. Add 3 weeks+ before bottling. Use 0.2–0.6 g/gal.
Lallemand | Go-Ferm Protect | Yeast Rehydration Nutrient
Pectic Enzyme
Acid Blend
CellarScience® CellarTan F | Fermentation Tannin
