I may be getting one or more 6-gallon juice pails of chilean syrah or malbec next month, and I wanted some thoughts on what if any tweaks I may need to do to these to get good quality wine. The grapes are shipped from Chile to a local winery which then presses them and sells the juice at $77 per pail for reds. What yeast would you recommend? I usually use BM4x4 but my LHBS has a pretty good selection. Do you add additional tannin? Pre- and/or post-ferment? What are the target acid levels? Any additional things to add to make a better final product? I have some oak spirals I was planning to use and maybe some glycerin if it's a little thin.