Okay, I bought my supplies and am almost ready to start. From what I understand, there is a lot of sugar in the juice already, are you sure that I should add more? I guess I would prefer to make the wine in their 64 OZ bottles without moving them over to wine bottles until the wine is done, if that's possible. I also have balloons. The guy at the store said that the yeast packet will make several batches, I'm curious what you guys think my best approach should be. I've gotten a little mixed information, but things are coming together. Any and all advice is welcome and encouraged. See attached photo
Wine fermentation takes space and is messy. I would suggest that you use a larger container to do primary fermentation, to a specific gravity on a hydrometer of 1.010. You definitely need a hydrometer.
Then you could pour the wine back into your 64 OZ bottles with balloons, leaving sediment behind, and ferment until you get a gravity reading of 0.990 for three days in a row.
At that point you add 1 crushed Camden tablet per gallon. If you plan to sweeten the wine, you'll add potassium sorbate. Stir these into the wine.
Wine generates gas during fermentation, which you'll have to remove by stirring.
When the wine is clear, rack or pour into that larger fermentation container, leaving any sediment behind. Then you can bottle.
If your wine doesn't clear as quickly as you'd like, you can add superkleer.
For future batches, I'd get a white fermenter, carboy, autosiphon, bottle filler, and a big spoon. That way you'll have what you need to do things more easily and not have to pour everything.