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i would add pectic enzyme to my batch if not you'll get a haze that is hard yo get rid of

some of the zinfindel wine is pretty close but not the real thing i made dago red with my grandpa for years. bought Calf grapes used no yeast or sugar quite a kick quite a taste

made pom wine from concentrate needed to add acid and some syrup. turned out ok but wouldn't clear I put the bottles out in freezing weather upside down. cleared beautifully taste was wonderful

First get a hydrometer and measure the specific gravity I always moved my batches at .990

Tried it the "old" way, one batch fair, one very good, too inconsistant for me now I use montrechat yeast and sugar syrup to control my brew plus a few chemicals

I'm a granpa taught wine maker since 1948 and lovin' it!