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?

I ususally make country wines and have little experience with grape
wines except kits and Welch's.. I would like to get this wine bottled
but do not want a harsh wine.

Thanks,
A. J. Rawls
Anchorage, Alaska, USA