So, I have grapes. What's next?

Picked 50lbs of Concord grapes from some old vines at my folks place.

I've made wine from juice concentrates but never from fruit. What steps do I need to take to get to secondary?

Here's what I've got so far.

Crush fruit 6lb per gallon, add water to volume and campden, sugar to 1.090SG,

12 hours later add pectin enzyme

12 hours later add yeast

stir and punch cap (?) until 1.020ish

Squeeze pulp to drain to secondary and finish fermentation

Then standard wine rack/topoff/sulfite

What needs clarification or different process?

Looks like you've got a good plan going there.

You may not need to wait 24 hours for Yeast. Just enzyme and yeast in one drop.
You may also want to look into fining in secondary unless you plan on having a long secondary.

I have not done Concord wine in years, but here's how we used to do it:

Ran fresh picked grapes through crusher/de-stemmer.
Let sit for a couple of hours. (This lets the color from the skins go into the juice.)
Press grapes and transfer juice to barrel/fermenter.
Add yeast and forget about it!

We never added any additional water, just 100% juice.

My Uncle George used to not add yeast, he just let the juice ferment with the wild yeast present on the grapes. His wine was damn good stuff!!