Sounds good! When you say we need to sterilize the must, is that by boiling and if so for how long?
I think that is the job of the campden tablet it kills the wild yeasts so that your wine may be fermented by your chosen yeast. Most wine yeasts have a very high alcohol resistance up to 15% or so a lot of the wild yeasts such as are found on the skins of fruit have a low alcohol tolerance and tend to be hard to clarify when they have finished fermenting. This is the same reason given for not using bread yeasts to ferment your wine. That is the extent of my reading not actual experience at the moment and for all I know may be a conspiracy to induce you to purchase wine yeast. The wine yeasts are not prohibitively expensive OTOH so may be some truth to the matter. They convinced me my ordered wine yeasts arrived the other day and I will be creating a batch this weekend.
“Sounds good! When you say we need to sterilize the must, is that by boiling and if so for how long?”
With wine you don’t cook the fruit. You leave the fruit & chemicals in the primary fermenter for 24 hours before you add the yeast & yeast nutrient. The sulphites kill any wild yeast that is on the fruit & then dissipates before you add the wine yeast.