malbec grapes are in. seeking advice

[divi2323]

My 4 crates of malbec grapes are in today and this will be my first batch of wine directly from fruit. Ive made plenty of wine from a kit but nothing from fresh grapes before.

Would anyone have any advice on this endeavor? Do you find that you need to adjust ph levels or how long to ferment them on the skins before pressing into the secondary?

I'm told that 72 lbs of grapes will take two five gallon buckets to ferment, and will press down to between 6 and 7 gallons of product for secondary. Any thoughts on adding yeast energizer or nutrient. Tannin additions etc?

 

[Sacdan]

Are you going to use campden tabs? We crushed 40lbs of grapes and they filled a 5 gallon bucket pretty full. It popped the top off from the skins. We also used nutrients only.