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Cider Tannin Adjustment Calculator

Work out cider tannin adjustment instantly with clear inputs, formula shown and shareable results.

About Cider Tannin Adjustment Calculator

Tannin at 0.15-0.25% w/v gives cider structure, astringency and colour stability. One percent w/v is 10 grams per litre, so the pure tannin required is volume times the deficit times ten, divided by the product's purity. Additions should be trialled at bench scale first because perception is highly non-linear.

Formula

Tannin addition

Pure tannin (g) = volume (L) x deficit (% w/v) x 10; product = pure / purity

Worked example

With the default values below, Cider Tannin Adjustment Calculator returns Tannin Product Required of 555.556. Change any input above and every figure here is recalculated in your browser.

Inputs used

Cider Volumeminimum 0 L
500 L
Current Tanninminimum 0 % w/v
0.1 % w/v
Target Tanninminimum 0 % w/v
0.2 % w/v
Tannin Product Purityaccepts 0–100 %
90 %

Results

Tannin Product Required
555.556
Pure Tannin Needed
500.000
Addition Rate
1.1111
Tannin Deficit
0.1000

Step by step

  1. 1Values used
  2. 2Tannin addition
  3. 3Tannin Product Required= 555.556
  4. 4Pure Tannin Needed= 500.000
  5. 5Addition Rate= 1.1111
  6. 6Tannin Deficit= 0.1000

Assumptions and limits

  • The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
  • In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
  • Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

When should tannin be added?

Before or early in fermentation for structural tannin that integrates, or at maturation for a finishing adjustment. Late additions taste more aggressive and can drop out over time.

Can tannin be reduced instead?

Yes, with gelatin, PVPP or egg white fining, but these also strip aroma and colour. Blending with a low-tannin cider is usually gentler.

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