Okay, I've got my beer kit and all of my winemaking stuff too... I'm about to get started! I have a couple questions:
A couple recipes I've read say I have to ferment the wine about 10 days, then rack, wait a week, rack again... Is this necessary? How many times should I be moving the wine before I bottle it? I understand that the process is different than beer, so maybe this is important, but I want to know what my best (i.e. easiest, most efficient) option is.
I didn't get a nylon bag to put my fruit in. It looks like I can strain the fruit out after fermentation. Is that true? Will this be okay or do I need to go back to the lhbs?