Today was Mourvedre day and wouldn't you know it, there was an extra 100 pounds give or take that needed a home. So I got my usual 300 and an extra hundred for Rose. So the grapes were very nice brix 25 off a hillside vineyard in Contra Costa County near Brentwood. My plan is to let the grapes sit about 6 hours on the skins and press later today. Does that sound about right? -Do I sulfite now? -Yeast is limited to Avante and RP15 on hand. Can I just use the Avante? Hoping so since I have a lot of it. -I plan to ferment in Carboys. I'm thinking 100 pounds in 2 6 gallon should given enough head space. -When does it get racked off the lees? When fermentation is over or before to clean it up? -Temp control is non-existent, but garage is pretty cold at night. Sound OK? -Would really like to know how to sulfite it to keep it from browning too much. Any help appreciated.