Hi ...this fall I made wine from zin grapes presumably from the
central valley....fermented on skins for 7 days then racked to
glass......but the colour is rather pale.......should I have cold
macerated for an extended period before pitching the yeast??....the
tannins are very good.......I left 10% of the stems in ......but the
colour is dissapointing....anyone with an opinion on
this??..................................thanks,And y J.,N.B.,Canada
(sorry no book to plug)