A Hodgepodge in Traditional Style

[luposlipophobia]

I have a little bit of an experiment in the works. I am getting ready to do make a cherry wine with a Pinot Noir twist in the style of a Pinot Noir varietal wine. This is what I have put together thus far and would greatly appreciate any input, advice and suggestions.

Ingredients

• 20 lbs Pinot Noir grapes
• 50lbs Montmorency Sour cherries
• Scott Laboratories Assmanshausen yeast

Prepare Must

• 
  Remove stems, crush fruit and transfer must to primary fermentation vessels
• Read and adjust pH level to between 3.4 and 3.6
• Read and adjust TA level to between
• Read and adjust brix to 22.65 in order to create a potential alcohol level of 13%
• Add pectic enzyme at a rate of
• Add Potassium bisulfite at a rate of 50ppm to inhibit yeast and spoilage organism growth
  Refrigerate vessels until temperature drops below 50°F then submerge in ice bath to maintain temperature reduction
• Add dry ice to create an intert atmosphere then seal vessels with airlocks
• Maintain temperature for four to five days
  Remove vessels from ice bath and allow slowly to warm to approximately 59°F
• Read and adjust pH level if necessary
• Read and adjust TA level if necessary
  Allow indigenous yeasts to begin fermentation
• Gently mix 20% of appropriately scaled yeast nutrient into must
• Seal vessels with airlocks
• Punch cap two to three times per day in order maintain good contact of wine with must
• Monitor and make necessary adjustments to maintain a reaction temperature of less than 80°F
  When fermentation via indigenous yeasts has caused a 30% to 40% brix reduction innoculate wine with yeast culture and remaining nutrients to finish primary fermentation
• Seal vessels with airlocks
• Continue to punch cap in order maintain good contact of wine with must
• Monitor and make necessary adjustments to maintain a reaction temperature of less than 80°F
  When wine has fermented to 0 brix press must and transfer wine to new vessels for malolactic fermentation
• Read and adjust pH level only if unfavorable to malolactic culture
• Read and adjust TA level only if unfavorable to malolactic culture
  Innoculate wine with malolactic culture
• Add solid French Oak in amounts scaled for surface area equivalency with that of a full 60 gallon barrel
• Seal vessels with airlocks
• Stir gently once per week
• Monitor and make necessary adjustments to maintain a reaction temperature of less than 70°F
  After two months rack wine into new vessels for settling
• Read and adjust pH level only if it has been altered to a degree which decreases the quality of the wine
• Read and adjust TA level only if it has been altered to a degree which decreases the quality of the wine
• Add Potassium metabisulfite at a rate of 30ppm to 50ppm to ensure stability of the wine
• Seal vessels to the atmosphere
  Rack wine up to twice more after subsequent settling
• Seal vessels to the atmosphere
• Monitor and make necessary adjustments to maintain a stable temperature of no more than 70°F
  Bottle wine after a total of one year

 

[salcoco]

I would make sure that there is malic acid present before going to a MLF. not all wines benefit from this fermentation.
I assume you cold soak is to increase color. I would use enzymes to perform this task and guarantee the color stabilizing.