Hello all,

I am hoping that you all might be able to help me out. I have made two
wines from kits, and one wine from fresh berries. The bouquet of the wines
I have made have always been good; however, the actual taste and aftertaste
of the wine has been .. well .. not so great. It has a bitter taste to it,
and is also very alocholic tasting although the actual alcohol content I do
not believe is that high. Do you have any suggestions on what I might try
to avoid this in the future? What causes this bitterness? I have read on
the Internet that the bitterness or astringent taste can be caused by too
many tannins in the wine. I also learned that this could be due to crushing
the fruit to violently. I had two wines made from kits in which concentrate
was the initial starting point. Crushing the fruit too hard or fast would
not have caused these wines to develop with this bitterness as I had no part
in producing the concentrate that I purchased. I heard that PVPP or egg
whites could be used to help pull the tannin taste out of the wine, but I am
not sure that an overload of tannin in the wine is my problem. Any advice
would be gladly accepted. Please respond to my email if possible primarily,
or to the newsgroup if you cannot respond via email.

My email address is