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Can I Reduce Tannins in a Wine Kit Without Aging?

TroubleShooting

A
I seem to have extracted too much tannin during primary fermentation of my Cellar Craft Carmenère kit because the must is quite tannic and bitter. This is probably because instead of just punching down, I also squeezed the bag containing the grape solids (grape pack that accompanied the wine kit) once/day. I did this with a large stirring spoon, squeezing the bag repeatedly against the inside of the primary pail. This wine is currently in secondary fermentation, but I’m wondering if there is anything I can do to reduce the tannins short of waiting for several years for it to hopefully mellow out. Is there anything you can recommend to reduce the tannins of this current batch to a reasonable level? Mark Kincy Burke, Virginia   It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining! What could be simpler (or more traditional) than grabbing an egg or two from the fridge. Egg whites are mostly made up of a