Pino wrote:

Has anyone ever tried doing a staggered
fermentation for lack of a better term.
For example crush a bushel of grapes, pitch in
the starter yeast, next day add another crushed
bushel and so on until you have the desired
volume. (I usually do 5 bushels at a time).

In the past I have added 1/2 the grapes grapes
to a fermenting batch without any noticeable
effect.
The possible benefits include: convinience (u
only have to pick a bushel), possibly more fruit
flavours in the wine?, somewhat extended
maceration so more color? ..

any toughts?

thanks
Joe

Joe, yes I have done this and the resulting wine
was fine.