VineandFigTree
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- Nov 20, 2021
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Hi everyone. I've used commercial wine tannin as well as raisins in my batches. The notion of trying dark/black tea appeals to me. Would anyone have a recommendation as to what amount of tea I should use (per gallon) in place of, for example, raisins? I do realize it will depend on the type of wine I'm making. I welcome suggestions!