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- Feb 25, 2019
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@winemaker81 Thank you for that info and link, I have a subscription there so will read that article when I find time. Are there any other measures I could use in the scenario I described (i.e. reusing the grapes skins) seeing as much or most, perhaps nearly all the benefits of the skins are depleted at about 14 days in? I've read of tannins, I do have some FT Rouge I found in my supplies, might that help adding it during fermentation?