Hello all, I am making my 1st wine (merlot). I have been reading that egg whites can soften the mouthfeel. At this point I dont know how the wine is going to turn out, but smells and tastes good to this point but I know what I am after as far as the mouth feel goes. I am thinking about trying the egg whites in one of my 1 gallon jugs to see what it does, before proceeding with the rest. Is there a specific ratio (egg white to gallon?) and after the first addition, does it hurt to repeat the application, and at what stage in the aging do you add the egg whites. Thanks for the help,, Steve A