I found a source for freshly squeezed, unpastuerized, un treated grape juice. Its from a portuguese store I know locally. The cost is insanly cheap. The old portuguese guy at the store just told me to put it in the carboy and let it ferment. When I mentioned sulfites, and gravity readings he looked at me like I had 2 heads. I am a beginer at home wine making so I need some direction. How to treat it, OG/FG readings, yeast types, etc.