What causes my wine to be bitter?

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heatherd

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Now I am reading Scott Labs literature. They sell products with PVPP and casein, both of which are used to remove bitter phenols: Polycacel and Polycel. My local wine supply shop has several Scott products including Tannin Riche and maybe they have Polycel. According to Scott, the Polycel settles after a week and can be racked or filtered. Adding tannin is the easiest first step, I think.
I buy their stuff online so that I can get all of their vast array of products, as my local store may have a few but not all: Home | Scott Laboratories
 

heatherd

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I have looked into PVPP. I read that the wine should be filtered afterward and I am NOT excited about buying a filter pack.
Scott Labs website doesn't say anything about filtering, just to rack off the lees: Polycel (1kg) | Scott Laboratories
Fred or anyone that would like to share the cost of Tannin Riche, I’m game. It looks like ordering may be limited to large quantities. I’m intrigued by your findings. I hadn’t thought of finishing tannins.
It's not inexpensive at $153.00:
 

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