Ok, the must is currently fermenting, I kinda did my own thing, partly because I don't have a lot of the equipment, partly because I have weird tastes, and mostly because I have no idea what I'm doing. I'll just post exactly what I did in the form of a recipe.
10lb white grapes, 10lb red grapes. Frozen, destemmed by hand, crushed with a potato masher, macerated for 36 hours in pectic enzyme and SO2, crushed some more, and then strained from the skins, which were then further hand-crushed to extract the most of the juices. Added a small amount of store-bought frozen strawberries I had on hand. Gravity reading was 1.060. In a separate pot, added 5 lb white sugar to 1.7 liters of boiling water, then added to must, brought gravity to 1.130, must is two gallons total. Added Lalvin 71B yeast, bentonite, and yeast nutrient.
I know I macerated for too long for a "rosé" but I was very busy that night and had to delay, but it still looks kinda pink anyway, and smells really good. The initial gravity was less than I had hoped. I figured since I'm adding sugar anyway, may as well add a bunch and try to make something really sweet, catering to my exact personal tastes, since I really like super sweet wines. My hopes and hypothesis is that the somewhat-delicate(?) 71B will die when the ABV reaches ~15% which will leave me with plenty of residual sugars, and a final gravity of around 1.020, according to calculators. No idea if it will go crazy and leave me with 20% abv, I hope not.
In choosing a yeast I read that 71B makes rosés taste like "a fruit salad" and based on the smell that is currently permeating my apartment, that definitely seems to be the case. I am optimistic on how this will turn out.