I have not read a whole lot on adding tannins to cider but to my understanding it will add some more flavor to the cider. I have some cider in primary for almost two weeks so I will be racking soon. Is it too late to add tannins and what kind of flavors can it give my cider? Any preferences on types of tannins for cider?
Some people choose to use tannins to add a bit of complexity or body to an unbalanced cider. Its very easy to go overboard though since it adds astringency. You can add chopped light raisins, liquid or powdered tannin. Personally, I find it unnecessary if you have a good balanced juice unless you are trying to make an apple spice cider or an apple wine.
