Picked about 70 lb of them today...only took 6 hours. :^) The problem is the clusters are very small and scattered. The good thing is the way I picked them they were already stemmed when they hit the bucket :^). Hoping to get enough juice to make 10 gallons, not sure. My recipe cuts the raw wine in half with water after primary to get the high acidity down. I picked with latex gloves but forearms are still burning. Did I mention high acidity? Was hoping to pick 80 lb but I ran out of sun, and picking by artificial light was not really doable. Oh well, I do have some gallon jars if I can't make the second carboy. I did this once before, last year, and 6 months into the process I had an unfortunate accident with the carboy and 5 gallons of some potentially great wine was spilled back to the earth. That was my very first attempt at wine making too... kind of disheartening, but taken in stride. I have practiced with mead, prickly pear, and Welch's (red and white) while awaiting the grapes to ripen again, and so it starts. Wish me luck... please? :^)
Quixote