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I think I am just going to dump this batch and start fresh. If I dont need to add any sulfites in the beginning when should I add them or do I even need to add them.

It is just a simple grape juice concentrate recipe. It basically called for 10 cans of concentrate, some sugar, and water. I wanted to start cheap in case I messed things up, and well apparently I did.

So, my very first batch of wine will not ferment, the starting SG is 1.120 which I am told is to much. So after about a week I diluted it and got the SG down to 1.100 and pitched some more yeat. Now after about another week it still has not started fermentation. I read that to much potassium...

Thanks for all the help, one other question I had was while fermenting in the primary should I have the lid on the bucket completely sealed with an airlock, or should I just have the lid sitting loosely on there so it can oxygen

The temp is about 75-78, and I used Lalvin EC-1118

Well I rehydrated the yeast before I pitched it, and I did not make a starter. I dont really have the equipment to double the batch, so what would be the best way to lower the SG besides that. Like I said I am a complete beginner, so if this batch doesnt turn out the best I am not that worried...

My very first wine I started hasnt started fermenting yet and it has been about a week. My starting SG is about 1.120, which I have read is to high. So can I dilute the wine with water to get the SG down to 1.100 and pitch new yeast in there, and do I have to re-add the yeast nutrients and...