Although we have been making wine for a while, still not sure exactly how much campden crush to add after crushing the grapes. We just crushed 6 -36lb crates of California Zinfandal. How much should I add? After adding yeast what is the maximum time we can ferment. We just got home from Italy, one of the wineries said they ferment their Nobile for 1 month. Last year our wine seemed a little sweet to me, maybe we didn't ferment out all the sugar. Any input?