I am ready to begin with extended maceration. I am planning to do it for about 1 week. I have CO2 and will be sealing of the container. I just tasted the wine and it is really dry tasting and tart. The tartness, I am assuming is from the lees suspended in the wine, right?
I doubt the lees are the source of the tartness. Have you checked the pH, TA?
It is quite possible that you will get some tartrates coming out of solution so the tartness may disapate somewhat.
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