A.J. Rawls wrote:

> I bought a 23 litre bucket of Red ZINFANDEL juice and fermented it to
> dryness.. It is still very harsh after bulk aging for six months.
> Does this wine require Malochic (sp) fermentation? If so, how do I go
> about it?

Six months seems a little early to look at drinking a red... perhaps
give it some more time?

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields