A fella 1/2 mile down the road from me has a vineyard and sells to local wineries. Evidently he has some Chambourcin, but not enough to sell to the commercial outfits, so he offered me some. I have not done any grape wines or kits. My experience is limited to 30-some batches of country wines, but I make them all from scratch so I can make my way through acid adjustments, pH testing, etc. I don't have a destemmer, press, etc, but I know folks who do. Any advice on home winemaking with Chambourcin?