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I've also used Pectinex to break down fruits for more yield making vinegars. Would this be used in winemaking?

I use to pot meta and citric to hold my barrels in between vinegars. Haven't used in wine so will need tips on how much to add and when. I read you do it each time you rack? My brew shop said to add pot met (i've got 20g for 20 boxes) and enzyme colour plus (4g) after crushing then add yeast...

I make cider so have a press, 500L fermenting tub, 6 x 54L demijohns. I also make vinegar which is in barrels but can get more. Was going to second ferment in demijohns with oak instead of using barrels (still need to research the oak part, was thinking filling a tube with holes with oak...

Thanks so much David

Yep 20 x 18kg. I've hired a grape crusher/destemmer for the day and have a few mates helping out, bbq etc.

Go hard or go home, haha

New to winemaking. Have 20 boxes of Shiraz grapes coming on the 21st March to crush. Never done wine before so will most likely be asking a few questions. Based in Melbourne, Australia. Cheers Jon