Ok I have read a few places that one should press the wine when the tannin levels reach a level to your taste. Trouble is I don't know how they should be for a very young wine. I tested some of my wine yesterday and after drinking about 40 ml the roof of my mouth and my tongue was definitely coated.
The book From Vines to Wines said to leave about 10% of the stems in the wine so I did. I am only concerned because I also added a pectic enzyme not mentioned in that book and I fear it might extract too many tannins. Do any of you use both and can you describe how you know when you have extracted enough tannins? My original plan was to press the wine Saturday which would be at about 7 days on the skins total (I pitched the yeast on the second day).
-Alex