What causes my wine to be bitter?

[wineview]

try a fining with clear gelatin found in the grocery store follow package directions

I’ve used plain Knox gelatin for beer. Never occurred to me to use it in wine. When do you make that addition?

 

[heatherd]

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]

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:

Scott Laboratories

shop.scottlab.com

 

[VinesnBines]

It's not inexpensive at $153.00:

Actually it isn't terribly priced if I had 1000 gallons; I'm a little short this year.