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