Ok, my first attempt at making wine from grapes. I just sampled and it does not seem to have much body.
I used Old Vine Zinfandel grapes. The berries were small and very sweet. They were crushed and fermented on the skins for about 10 days. Fermentation temp peaked at about 73 deg F.
No water was added. Aside from barrel aging, is there anything else I could have done during masaration to extract more body from the skins and pulp?