So when I get my crushed grapes, add kmeta, eventually add to juice once I get that home and opened up, add Lallzyme EX-V after 12 hours, wait 12 more hours, pitch yeast (using Go Ferm and add FT Rouge to must also). First dose (1/2) of Fermaid O when fermentation gets going and the other 1/2 at 1/3 sugar depletion. Then just watch it ferment. Right?
If I have Opti Red, when do I throw that in? I'm getting too many additives...they are preserving my brain for something other than thought, I think.
Edit: Found this in a different thread Paul pointed to by Deezil: (I've got my hands in way too many threads)
"The absolute best time to add Opti-Red or Booster Rouge is in the must.
Opti-Red and Booster Rouge have a high natural content of reactive yeast polysaccharides. These polysaccharides will complex with anthocyanins and tannins as soon as they are released from the skin and result in a wine with fuller structure and enhanced mouthfeel.
If you wait to make the Opti-Red or Booster Rouge addition until mid-fermentation, there are fewer polyphenols available to complex with the polysaccharides in Opti-Red or Booster Rouge.
Opti-Red and Booster Rouge additions, even in a finished wine, will still make a positive contribution but the effect will not be as dramatic."