Are you trying to make fancy, aged, wine, or distill the hooch? Or somewhere in between?
The basics are:
- Take the good berries off the bunch. Discard any raisins, decayed/moldy berries, green ones, etc
- Prepare a sulfite solution (I can help with amount if I know weight of fruit), spray every so often.
- Here after the destemming, crush the berries. You want something like 50% crush, or more or less, depends on what you like.
- Let the So2 evaporate.
- Add yeast, let ferment for primary fermentation with the skins. Punch down the cap that forms back into the wine.
- After primary completes, press the grapes to get all the juice out of them.
- Start secondary fermentation (for malic acid conversion)
Then you rack to clarify, add oak (or put in barrel), etc.
But basically, start destemming the grapes and we can go from there. Taste the ones you're destemming, let us know how they are. If you have a way to measure pH and TA, that would help.
I'll try to find a good online guide... I make so little wine that all I have are my print/lecture materials, I'm not active online at all, so don't know offhand. There are other winemakers here, like Tomer1.