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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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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 |
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