grape tannin , is the bitter substance in the peel of grapes.
Red wine contains more from it than white wine, because in white wine
production the peels ( witch may be blue grapes )are not so long in
contact whit the most.
You must be able to find it in stores were they sell stuff for
home-wine & bier makers.
It's a brownish powder.
2) pottasium phosphate
You can find it in the same store as above.
it's a salt, but no;"potassium sulphate" is not the same as "pottasium
I gues one need here the phospor, and not so much the pottasium.
i hope this is a litlle help for you.
> From: Patrick Moore <pat_5070@...>
>Subject: recipe details
>2.5 g grape tannin
>AND, what is and where can I get grape tannin?
>One last question:
>In another recipe it called for (pottasium phosphate).
>The closest thing I was able to get was Sulphate of potash, which is:
>41.5% potassium(K)as sulphate and
>17.0% sulphur(S) as sulphate is this an ok substitute?
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