the making of cheap wines, and the not so cheap but hasty wines. the ones that give headaches.instead of aging them properly the industry adds water soluble tannins to give the wine color and that woody smell. a concoction really which has never seen a cask yet it smells of wood. those tannins are food grade they're not poison .however, tannins in wine are products developed naturally by aging and maturing.
water based tannins are a blend of tara, quebracho and chestnut. and this is where dyeing makes the entrance at the center of the stage. trying my luck using this water soluble tannin.
being a blend which includes quebracho one can shift the color towards red by adding an acidic modifier.
after a few hours
i am also trying to avoid the feared tangles by inserting a rod hanging the skeins and moving them up and down. it functions for the japanese dyers. let's see if i can do it. (o･ω･o)
it's a slow dyeing process which will take me practically the whole week.
neki desu
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interaction appreciated!