Hey all, I am making a cab for the first time. i just tasted a friends cab he is making at has very bitter aftertaste.. how does one prevent that. I know that bacteria can cause that but I think that seeds my be the culprit. Has anyone every taken the seeds out at pressing? I know 300 lbs of cab grapes would be a bit of work, but It might be worth it in the long run. but I like tannin also. When I press, maybe I should go light on the squeeze. does anyone have any ideas? thanks Stevea51