people this years press is underway and ive changed it up a bit. no yeast or sulfites. i did some reading and i decided to try it this way this year. im dealing with 250 lbs foche, 250 lbs dechaunac 100 lbs muscat ottanal and 200 lbs frontenac gris. so far i crushed and pressed the foche the dechaunac and the muscat no skin time; im aiming for a rose. i havent crushed the gris (its only a day from the pick so far) because i ran out of glass. the juice is in in my bedroom carboys are about 90 percent full and the temp is about 75. that sound right to u? any suggestions or comments?