Ok so I may have ruined 10 gallons of 2 different wines. I have a wild grape and a peach wine that I started on 8/30/09. I added isinglass to both to clean them up a bit I wouldn't have used it on the red but it had pieces of grape floating around. Anyways, I added the isinglass right before a long trip and now it has been approx 6 weeks that these wines have been sitting on the isinglass residue and both of them are incredibly bitter. Acrid is the term that comes to mind, it tastes like there is alum in there if anyone's ever tasted alum used for baking. Is this my fault for leaving it sit so long? Is there anything I can do?