So....
Bought 6 gallons of grape juice, no sugar added, put it in a bucket added sugar until I got to 14-15% potential alcohol. Threw in 5 campden tabs, it's sitting for 24hours. Planning on adding tannins by taste at this point? Then adding the wine yeast? I have yeast nutrient (DAP) should I use it? Should I check the acidity and adjust before the yeast or not at all? I also have Potassium Sorbet not exactly sure when it goes in... Ugh okay so I was planning on putting it in the bucket with a lid and vent, wait till the vent stops bubbling, rack it into a 6 gallon jug, put the vent on top and wait? Like I said information overload please help... Please
Bought 6 gallons of grape juice, no sugar added, put it in a bucket added sugar until I got to 14-15% potential alcohol. Threw in 5 campden tabs, it's sitting for 24hours. Planning on adding tannins by taste at this point? Then adding the wine yeast? I have yeast nutrient (DAP) should I use it? Should I check the acidity and adjust before the yeast or not at all? I also have Potassium Sorbet not exactly sure when it goes in... Ugh okay so I was planning on putting it in the bucket with a lid and vent, wait till the vent stops bubbling, rack it into a 6 gallon jug, put the vent on top and wait? Like I said information overload please help... Please