Did part 1 today. Drove up to Harford Vineyard to pick up 3 lugs each of Lanza Merlot and Malbec from Suisun Valley, CA. Tasted the Merlot on the loading dock and knew I'd be dealing w/ a high brix batch. Sure enough, 27.6 when I measured it after crush. pH came in at 3.64 though. The Merlot is in pretty good shape with brix at 26.0 and pH at 3.67. I crushed and added Lallzyme EX and will remeasure tomorrow. I'm hoping I can wait that long - temp was already nearly 50F when I did my measurements. Anyway, got the grapes home around 11:30 and had a quick lunch before I got started. Crushed in the back yard, by one of the basement doors. Everything went well and the kids even joined in for the last lug. 6 lugs were done in an hour, including setup time and a little slow down with the kids. It took about as long to clean up. Overall, pretty happy.