Hi Adrian, that would be a good start. It is all wine to wine dependant and it depends on the type of tannin that you buy. I would start by the amount recommended on the label, or a little less and add more if you think that you need it later. A blueberry wine, if made from real blueberries should already have a reasonable amount of tannin but a little more during fermentation can help to lock in body and color. A little tannin complex later on can help round things out. If you don't have a lot of experience with the tannin, I wouldn't go too heavy until you decide if it is something you want or don't want in the wine. More acidic wines don't usually react too well to heavy tannin additions, while lower acid wines can really improve with tannin. Good luck!

Michael Cozzi Thanks! Yes you can. I prefer to boil them in a bit of water to fully dissolve the powder. They will mellow out a bit a couple weeks after adding them so you may want to add at a couple stages until it is where you want it. You can also add oak chips for tannin after fermentation.

Awesome, thank you so much for such a quick response. Your channel is great and I am now busy going through your other episodes :-)

The Home Winemaking Channel, I’m doing a 100% raspberry 6 gallon carboy that I racked this morning for the second time, it has a wonderful flavor, also am doing 6 gallons of 80 percent frost grape with 20% plumb all from my garden . Should I add tannin to these and how much ? Love your videos 👍

Thanks! I don't see why not. You might want to set aside a gallon and run a little bench test before adding it to your entire wine though, or add it in small increments over weeks until it tastes right. I am curious to hear how that works.

Thank you, will let you know.

It will really depend on the pH of the wine and the free SO2 levels. Generally a strawberry wine will fall in the 3.0 to 3.4 pH range which is relatively age worthy, especially with a little sulfite. If you look at the decimal in the pH and multiply by 10 you can have a good idea of how much SO2 to Target. For example, a pH of 3.3 would do will worth 30 parts per million of free SO2. 3.4 you could do 40ppm. If you want to age longer go a little heavy on the sulfite. If you are going to drink right away go light. If your strawberry is closer to 3.0 and you give a little sulfite, you could easily go ten years and maybe twenty. If you are closer to 3.5 then maybe 6 to 10 years. The wine will likely not oxidize in this decade if you get those numbers right. The real battle is that you could start to lose the fruity aromas over time. It will be Very fruity for about the first year, then level off. After a few years it will start to slowly drop off. In order to have a wine that is outstanding in say 15 years, it should be almost undrinkably fruity in the first few years and be a little acidic to boot. I hope that helped and wasn't too confusing!

@@TheHomeWinemakingChannel That was very helpful, im sure you could say a lot more about how to age long and how long you can age wines :D Thanks a lot! Cheers.

Time can help you if it is only mildly over oaked. Your best bet is blending though. If you can blend with an un-oaked wine or lesser oaked wine you should be able to dial it in. An over oaked wine is a nice blender to have available if you want to dial up the oak of a wine.