I'm making a second bath of Sumac wine. The first batch turned out ok,
and I'm not real sure what caused the smell (pervious post), but yeast
nutrient seemed to help. I'm not real happy with the taste, wanted a
tarter taste. FYI Old timmers used Sumac in place of lemmon juice.

Jack Keller says not to use hot water to extract the...if you could
call it juice from the seed coverings, as it will extract too much
tannin. I was wondering if there is a way to use hot water, then use
some other method to reduce the tannin before fermenting. ie egg
whites

http://winemaking.jackkeller.net/finishin.asp
"Egg white is an excellent fining agent for removing haze caused by
excessive tannin."

Any thoughts?
Stu