Well, I have now it fermenting away, in a bucket, with an airlock.
I plan to keep it in a warm place for 3 weeks, stirring once a day, before transferring into a demijohn in the garage. Initially with an airlock, until I am happy fermentation has stopped.
It smelled pretty good (to me) when I was mixing it all in, we will see.
Thanks for the tips using amylase and pectolase. I will stock up for my next country wine.
After bottling, how do you recommend that I leave before trying?