Help with first fresh grape wine
Ok we just picked up our cabernet grapes and they are in the primary. This is our first batch so I have researched but still have a lot of questions.
70 lbs grapes
SG measured 1.098
brix - 23
I added 1/4 tsp k meta
and 1/2 tsp pectic enzyme. Is this enough?
Is this a good starting point. Am I ok to add the yeast tomorrow, 24 hours after k meta? Also I bought a yeast nutrient and not sure if I should use it or when.
Also, at what SG should I rack to secondary.
A lot of questions, I know, any help is appreciated