Hi, My fist batch of wine ever - how exciting. I thought I could share the plan with this frum and hopefully be stopped by you guys before I do something stupid. My target - 150L of Shiraz. (I should mention I'm located in Perth, Western Australia.) I got a press and crusher, a brand new 350L VAT, a brand new 200L VCT, 3 x 50L converted beer kegs, sugar level measure, two galvanised buckets, slowly piling bottles for later. Grapes pre-ordered - 10 to 12 boxes of 24kg of Swan River Shiraz.. Yeast - Enoferm Shyrah arrived quickly from , Potasium Metabisulfite , American Oak, Yeast food and protect, plus a straining cloth on order. to arrive on the 19th of Feb. My plan is as follows : Day 1 Morning - Pick the grapes and crush them into a VAT under my carport. Morning - Add the correct amount of Potasium Bisulfite and mix Midday - have a nice lunch with the family and friends and get drunk on my friend's last year's wine ;-) Afternoon - start preparing the yeast Day 2 Morning Mix the yeast into the VAT Add Enoferm Yeast Food and Protect Add American OAK in Cover the VAT Afternoon - turn the grapes Days 3 to 6 Twice a day - turn the grapes Measure sugar levels daily - scream for help to this forum if necessary Day 7 Press the grapes Strain to the VCT - which will be in the house - a bucket at the time I guess... Day 7+ Monitor fermentation daily Decide what to do when the fermentation stops... Are these steps reasonable? What have I missed?