Staggered fermentation
 

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

Staggered fermentation
 

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.