So this is actually my 2nd wine. Cherry being my first.

I went out at night and picked 3 (20) liter buckets of Dornfelder
grapes. The next morning I separated the grapes from the vine by
hand.

The 3 buckets yielded 2 full buckets of most. I added 1/4 teaspoon of
meta per bucket and let it sit for 18 hours. During this 18 hour
period, I took a cup of this juice and mixed it with a cup of water
and pitched my monatracht (sp?) yeast into a starter. After 18 hours
I split this yeast between the buckets. It fermented for 5 days. A
couple times a day, I pushed the cap back down into the must.
Everything smelt and looked great until.........day 4. That's when
the fruit flies came for a visit! Actually I was pretty shocked that
it took them that long to come. I expected them on the 1st day.

After 5 days, (last night) I poured the grapes, juice, and pits
through a nylon strainer bag and pressed out the juice with my bare
hands. I then racked it into a 25 liter glass balloon, a 4 liter,
glass ballon, a 1 liter beer bottle and a 1/2 liter beer bottle. The
smaller bottles will be to top off the bigger ones later down the
road. After all that, I still had to dump 8 liters of juice, as I had
no place to store it.

The OG was 1.093 the gravity last night was 1.006. I took a taste of
the 1.006 gravity sample and it was......the tartest thing I ever
tasted! I assume the acid must be very high. Is this normal! Will
it correct itself over time or am I suppose to do something? Anyone
see anything wrong with my procedures? I followed a generic grape
wine recipie from Jack's site.