I would wholeheartedly agree with Racer's advice... I would just throw in that when working with fresh grapes and juice, you don't really need a recipe. What you need is to be very familiar with the entire winemaking process and to be aware of the appropriate ranges for TA, Brix etc. Adjust a little if necessary, but try to remain true to what the grapes/must are telling you... for example, if it was a cool vintage with high acid and low sugar, don't jack up the sugar in an attempt to churn out a blockbuster red... instead aim for a balanced, yet leaner style. Also, there is absolutely no reason to be apologetic about using Finger Lakes grapes... there are incredible wines coming out of the region. I live in Ontario and am a huge fan of some of our local wines and am tired of the inferiority complex many Ontarians have in regards to our local wines. I've had the good fortune to taste exceptional wines from pretty much all the major wine regions of the world, and I would say that some of the wines I've tried from our smaller up-and-coming regions are giving the major regions a serious run for their money!