Now that I'm comfortable with kits I thought I'd try a small batch from fresh grapes. I'll be picking them up next Saturday (50 lbs of local Zinfandel) but have to go out of town that week and no one will be around to monitor the fermentation or punch the cap down. So my best options seem to be 1) refrigerate the grapes (with a bit of sulphite) for 5 days until I get back, then process as usual, or 2) crush, add sulphite and pectic enzyme, refrigerate the must for 5 days, then continue processing when I get back (essentially a 5-day cold soak). I know the best thing is probably to delay the harvest but that's not an option. I prefer 2) but would like to hear what folks experienced with fresh grapes would do. Thanks in advance!