Ok I have read a few places that one should press the wine when the tannin
levels reach a level to your taste. Trouble is I don't know how they should
be for a very young wine. I tested some of my wine yesterday and after
drinking about 40 ml the roof of my mouth and my tongue was definitely
coated.

The book From Vines to Wines said to leave about 10% of the stems in the
wine so I did. I am only concerned because I also added a pectic enzyme not
mentioned in that book and I fear it might extract too many tannins. Do any
of you use both and can you describe how you know when you have extracted
enough tannins? My original plan was to press the wine Saturday which would
be at about 7 days on the skins total (I pitched the yeast on the second
day).
-Alex