Greetings fellow winemakers. First time post for me, though I've been following almost daily. Been home winemaker off and on for past 30 years and I have never heard of the advice a colleague received from the old country on how to make wine. We just pressed several varietals from very small estate grown. Trouble is, in my opinion, the sugars were 10 to 15 brix after one week in fermenter on wild yeast. I tried to persuade cultured yeast, and fermentation to below 5 brix. No go. Must is now in stainless steel where colleague was told to allow fermentation to finish. However, he was also told to rack every week for three months. This is mind boggling to me. My practice has always been: KMBSO2 50ppm at crush, inoculate 24 hours later, punch down 3x a day, feed yeast, ferment to 0 brix, press and rack off gross lees within 72 hours. Rack in winter, spring and summer. Colleague insisted on old country advice. I think his source is pulling his leg. What do you think?