Any suggestions at all? The stemmed wine is very tannic and has an odd
vegetal characteristic- I don't think that's fixeable now...

Jason

wrote:
> Salute!
>
> I ran a comparison of two different methods of crushing red grapes- on
> stems and off stems- for 192lbs each. From each group I received about
> ~18 gallons of juice.
>
> The 'stem on fermentation' group is very similiar and tannic to the
> 'stem off fermentation' with one exception: I have strong bitterness
> at the finish.
>
> Gelatin, I hear, is an effective tannin flattener- it takes out both
> the bitter and the short chain tannins. I realize it's going to take a
> very long time for this wine to mellow out, but I wonder when/if it is
> appropriate to start attacking this bitter tannin problem.
>
> I had considered blending some of this Cab with a pail 'merlot' that is
> very weak in tannins to better balance out my own blend. I have the
> ability to add back Grand Cru tannins purchased from Scott Labs.
>
> Could someone provide me with some feedback for tannin fining schedules
> and/if it's regularly done? I'm concerned because newsgroup searches
> don't show very many hits...
>
> Thanks in advance-
>
> Jason