Ok so i got my first grape shipment. The reisling we ordered didnt happen, not why. Anyway i was compensated with merlot instead and i cant say im disapointed. So, i have in the refrigerators 3 lugs of Syrah, and 3 lugs of Merlot. I only bought one batch of MLF bacteria but it says its good to 66gallons so i assume i can split it between the batches. Yeast will be rc212 hydrated with goferm and fermaidk as the nutrient. To start i spent the day cleaning the wine room, sanitizing all surfaces. So Day1. Step1:Wash/rinse all the grapes first? Step2: run grapes through crusher removing the stems into my fermenter. Step 3: add pectic enzyme. Step 4: kmeta to 30-50ppm (on the grape crates its stamped "sulphite has been added for fungicide" Step5: take juice sample and take ph/ta/brix Step6: adjust ph/ta/brix? Or is this done tomorrow after the pectic enzymes have a chance to do some work?