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I have a bucket of frozen Malbec juice, as it started to warm up to room temp fermentation began on its own. I pitched the yeast and had steady fermentation for 5 days then slowed of to 7 days. SG was at 1.020, another 7 days had passed and little to no activity in the airlock and SG is at...

Ordered some Malbec and expect a phone call today to tell me it has arrived. It is suppose to already be sulfited and acid balanced. If so, just pitch the yeast once it warms? no need for Bentonite?

I will be starting my first batch of wine with straight juice this week. I have made wine from kits, juice concentrate and of course some fruit wines. What if anything, other than yeast, should I add to the juice? Should I follow the instructions for the concentrate I got from Midwest Supplies?