My first time doing a traditional red grape wine. So far - 3 x large tubs black grapes from Co-Op, De-stalked into FV and poured boiling water over just to cover. Smushed to break skins. Left for 24 hours to cool. Planning to use GV2 red wine yeast, but no extra nutrient and trying to stay off sulphites. Additions of Welches red grape juice to make up to 5L (up to 4L and then top up when calmed down) Do I need pectolase? How long to ferment on the pulp? Am I ok to add most of the RGJ straight away or just ferment the pulp, strain then ferment all the juice? Thank you.