Red Grape Wine

I was given the opportunity to harvest some grapes from the community orchard. I harvested about 7kg grapes, which when crushed through my fairly rudimentary methods, yielded about 1 gallon of juice with a gravity of 1.054. In order to make the wine as red, it needs contact with the skins for the next 10 days, so it is sitting there. After this point it will be strained into a demijohn, with sugar added to bring the gravity up to around 1.085, with the intent of yielding a dry red of about 14% ABV. I elected to use the wild yeast on the grapes, but if nothing is happening after 3 days, I will pitch a commercial yeast

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