So I live in St. Louis Missouri. For the last few years I have been picking fresh Chambourcin grapes from a friends vineyard in Illinois. This year because of the odd weather his crop was pretty wrecked So we ordered some Kings River California Cabernet grapes. My first time making a Cabernet that wasn’t from a kit. Looking for advice in general and particularly how I am about to add yeast and was curious what people recommend. It is a small batch just two lugs. Brix over 25. I picked up a Lalvin Bourgovin RC212 yeast. Also have never done MLF and I am wondering how important that would be. Any advice?