Have you made any wine kits? If so, the process will be much the same as the wine kit, with a few exceptions. You should check with your supplier and find out a few things:
1. Do they make acid or sugar adjustments to the juice
2. Do they add sulfite to the juice before shipping
3. Do they add yeast to the juice before shipping
When your juice arrives, you may need to adjust the acidity (using tartaric if you wish to lower the pH (raise the acidity) or potassium bicarbonate if you wish to raise the pH (lower the acidity)).
You may need to adjust the sugar (measured in BRIX or SG) if it isn't to your liking.
Don't add any sulfite if you wish to conduct Malolactic Fermentation. Add your chosen yeast if none has been added. If you do decide to conduct MLF, consider adding your MLB just after alcoholic fermentation starts, your success rate will be much improved, make sure to use the appropriate nutrients for both your chosen yeast and MLB.
From this point on, your winemaking will be much like a kit, racking out of your fermentation vessel near 1.000, rack off of the gross lees and top up a few (2-3) days later. If you've elected to conduct MLF, you will not be sulfiting at the completion of AF, as you need to let MLF finish. You can confirm MLF completion with a chromotography test or malic acid strips. Once complete, sulfite your wine and allow it to sit until it's degassed and cleared, 8 - 12 months us normally plenty of time. You should keep your carboy properly topped up, sulfited, and racked off of substantial accumulation of lees.
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