I found 6 gallon pails of pressed grape juice at my local Italian grocer. I couldn't turn down $25 each, so I bought 2 (Pinot Grigio and French Colombard) and then picked up "wine from juice" chemicals kit from my LHBS along with 2 Lavin D47 packets.
My questions are these: what is the timeline for racking and bottling pressed, not from concentrate juice? How long should I bulk age, if at all?
For reference, I'm more of a 4 week via italiana kit guy (and AG brewer), so I'm not sure what to expect or how long I should let the wine do its thing.
Here's where I am so far:
11/09 - Bought buckets and added the packets to kill off the bugs per "juice from pails kit
11/10 - added dextrose to get S.G. from 1.064 -> 1.082 along with yeast nutrients and the yeast.
11/16 - stirred every day, gravity down around 1.020
11/23 - gravity < 1.010, racked off lees to 6 gallon better bottles. Wine was very foamy, so I filled to about 1/2 inch below neck of carboy to still have stirring room.
12/5 - sitting in the better bottles, pretty cloudy, around 62 degrees f. At some point I should probably top off to 1-2" below bung.
(Edited to remove typos)