I have about 5lbs of Cabernet grapes from a vineyard on Howell Mtn (Calistoga CA). I just picked them this AM and they still have their dusty yeast cover. I am brewing a Belgian Bruin and was going to add Roeselare blend in secondary. I am know thinking of 1. Adding the grapes to the wort for a wild primary ferment or 2. Adding the grapes to secondary for flavor and souring. This is an experiment, any thoughts of what will work best?