I have just tried some of my 2007 red(Regent,a German hybrid that
ripens well in England),and although quite good and fruity and well
balanced with respect to acid,seems a little harsh in terms of
tannin.I usually ferment on the skins for 4-5 days when making
reds,and wonder if this is too long for future batches.How can one
tell what is the correct time for fermentation on the skins?Presumably
there should be enough alcohol present in the early stages to dissolve
the red pigment.It is sometimes quite difficult to tell when the
fermentation has started.
Michael
P.S.I assume that the tannin will precipitate out eventually if I
leave it some while longer in a demijohn.