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