Here is my understanding of the process.
- Harvest grapes at desired Brix
- Crush, de-stem, wash.
- Add enzyme, adjust acid, add tannins, K-meta
- 24 hours or so later add yeast, energizer and nutrient
- Push down as needed to keep cap wet.
- Starting Sg should be 1.80? ending between 0.990and 0.994?
Rack and press lees to get all juices, rack every 3 months or so adding 1/4 to 1/8 tsp of Kmeta per 6 gallons.. - Use Oak at some point if desired or barrel age if possible or desired.
- Cold stabilize. When in the process is this done?