I'll try to be concise .... 1. Would freezing grapes prior to mashing them be a useful idea? I'm thinking that once the fruit's cell walls are broken (at thawing), getting juices from those tissues could be easier? Would freezing damage a flavor profile? Or maybe this would just be too clumsy to bother with? 2. Are there any good YouTube tutorial videos out there for home wine-makers? The ones I've see so far don't impress me too much (re: experience, organization, depth). 3. If I should stir my muscadine must a couple of times per day, can I just rinse the ladle with boiling water prior to stirring (to sanitize) or would a quick wash with dish detergent be OK? While I'm thinking about it .... doesn't opening the fermentation bucket's lid several times per day greatly increase chances of contaminating the must with bacteria/etc? No way around taking the chances? Thanks much for any insights as to this. Being totally new at it, I'm gonna have a lot of questions ....... and realize now I should have been doing this a good while back (before the harvest time started).