I have read a lot of good comments about Avante yeast but I have not been able buy any unless I buy a 500g pack. Is it available to the home winemaker in amounts that make sense when we are making 20 or 30 gallons per year.Yes you can. Get some cheap tannin and add a lot at crush as the protein in the juice will bond with all the natural tannin. After fermentation add more tannin to taste. Doing MLF will help deacidify the wine. If the grapes are ripe you can make a good light red that needs a couple years of aging, it’s a fairly neutral wine so I think it needs oak. I also use Avante yeast as it ferments so clean and doesn’t add any off odors or flavors.