Last fall I made about 15 gallons of cab from grapes and I got a little carried away with crushing. Being still somewhat new to winemaking from grapes, little did I know that crushing seeds will release bitter tannins into wine. I tasted the wine all along the aging process and wondered if the bitterness will go away in time, but the wine is 10 months old now and the bitterness has not subsided much. I keep reading that the best cure for that is egg white or gelatin fining. Does anyone have had a similar experience and found a fix for it? Any ideas to what would work best to remove the bitterness from my wine?