I picked up 252# of Chilean Syrah grapes at 8:00AM, if I was in Australia or another "marketing district After setting up my equipment, I was able to start destemming/crushing at 9:40. Since I am pretty anal about MOG (material other than grapes) I have my manual crusher/ destemmer rollers opened to the max, so they don't crush very many, and allows me to pick out any leaves, parts of stems (called jacks), insects, if any. At 10:10, a couple of neighbors stopped by to help. After destemming about 108#, I pressed these grapes to get about 6 gallons of pink juice, to make a Syrah Rose'. I dosed it with a touch of sulfite (about 40 parts per million), to prevent browning, kill any mold, bacteria, fungi (and I guess viruses, nowadays) to prevent any off flavors or aromas to come about. The leftover skins and partially crushed grapes from this Rose' were held in reserve. We then destemmed and crushed the remainder of the grapes and divided them into 3 6 gallon buckets. Part of the left over skins were used to top off the 3 buckets after I dosed them with a touch of sufites. Those 3 buckets were stuck in 2 refrigerators after I put Saran wrap on the must and put lids on. The remainder of the skins, about 2 gallons, were then taken to my fermenting tank that I had started yesterday. In the fermenting tank, I had some Barbera juice, which is a bright acidic grape that I think needs a little tannins to round out the flavor in a glass. The Syrah skins will take care of that nicely. It was about 11:30am, after sharing some wine and pulled pork with my 2 helpers, I started cleanig up about 1. After hosing, spitshining, and putting everything away it was 4. After a quick shower, DD, DSIL and GD, came by for weekly meal at 5, where DW fixed Shrimp and Cheesy Grits, washed down with some Chardonnay. Resting now, reading the Forum....with Chardonnay, of course.