My God you guys!!!!

You can purchase skins from Mosti Mondiale. The skins come from the
processing of their juices, fresh and sterile.

This year though, I purchased 1 case of grapes, crushed and added to their
fresh juices. You can do the same for the kit.

After pressing I freeze them and use them again the following year. Yes I
still extract tannin on re-processing. Remember that the tannin is
extracted mainly by contact with alcohol and this occurs as the fermentation
is close to completion. That is on the 5th to 7th day.

There is not harm in allowing additional contact with the skins for a few
additional days.

However, taste your wine as you may get more tannin in there than you might
have bargained for.

Regards,

Peter


"John Vernier Simon" > wrote in message
om...
> Actually no I just really like wines that are VERY VERY heavy in
> tannins, CellarCrafts kits with the crushed grapes are the only 8
> week kits that seem to be able to provide it. I was looking to push a
> 8 week juice kit to that level, unless someone knows a good source for
> these kits in the US? Or would grocery store grape skins or maybe even
> raisins be able to push a juice kit's tannin level up?
>
> (Irene) wrote in message
. com>...
>
> > So why are you interested in increasing the tannin content of a wine
> > kit? Are you buying four-week kits for economy, and expecting filet
> > mignon from a chuck steak?
> >