Heather,
Some more general pail questions. BTW, I'm just doing my first kit tomorrow (WE Selection Viognier) but have been doing 5 batches with various Welches Juices and different fruits.
Okay, so were gonna pick up the pail and a lug of grapes. When we get home, I'm assuming I just need to let the pail warm to room temperature. I'll have my other equipment clean and ready to go. While the pail is warming, I'll destem and slightly crush the grapes. I assume I'll use strainer bags for the grapes, put 1/2 the pail into my fermenter, split the grapes between the pail and fermenter. Then things get a little "grey", do I sulfite, wait 8 to 12 hours and add pectic enzyme (Lallzyme EX-V - my bucket/grapes are Merlot) wait another 8 hours, then add tannins (FT Roughe)? Check SG/pH/TA and adjust. Add yeast (Goferm rehydration), stir to add lots of oxygen. Daily I'll squeeze the grape bags and make sure they are evenly moist. After my SG falls 1/3 I was planning to add Fermaid O per pkg instructions. Then when SG gets around 1.020 to 1.010, get the grape bags out after squeezing and move to a secondary fermenter under airlock. Then wait till I hit terminal gravity and it doesn't change for 3 straight days. Then decide if I'm doing a MLF (which I'm still researching). If not MLFing, degass and add sulfites and wait for eventual clearing, racking every two or three months, adding more sulfites every 3 months.
Did I miss anything?