The red Zinfandel must finished fermentation last week, and with the help of a rented bladder press, I extracted the juice from the skins/seeds. The wine is acidic and tannic, but with the addition of malolactic cultures which converts harsh tartaric acid to mellow malic acid, this should eventually soften. Oak cubes were added as well....tastings and lab tests will be needed after everything rests for a bit.
