Adding tannins?? I have a book that has wine recipe's in it ...

Adding tannins??
I have a book that has wine recipe's in it and a lot of them call for adding tannins, my wife and I dont care for tannins in our wine. Will there be any harm in just omitting this ingredient?

I also steam juice my berries so that there are no skins in my must.

what is steam juicing?

Steam opens the berries skin up and causes the juice to run out of them, it is sieved down into another pan and comes out a hose, if you go to amazon and search for steam juicer, you will see the one I got,, I actually got it for making jelly as I dont care for seeds in my jelly, thought I'd use it on wine berries to because I heard thats where alot of the tannins come from are the skins. So using the steamer, I keep the skins out of my juice.. so far so good with that

You need some tannins to help balance and preserve wine, was just curious with blueberrys and grapes we usually stay away from heat extractions. Blueberry is like grape as you dont need to water it down just ferment the juice.

ya most add tannis to make it more balanced like a grape is. i never heard of taking them out.

hey if u like the taste. go for it. i dont know if it affects the fermenting.

well I will let you know when its done, so far so good, only batch that I had problems with so far was the blueberry, and after adding nutrient, it took off. its now in the secondary and bubblin away.
The Grape I have tasted at each racking, and once in between (I have no patients) and it is tasting better and better as it goes along, so we'll see.
The tannins I have been told are part of what give that "dry" feeling. I very much dislike this. I will more than likely sweeten everything I make whether I add tannins or not. Thanks for the input.

hey i taste my must at many stages.

some beg to be drank early. lol