I would treat it the same way I would a fruit wine. Fermint on the fruit
(in this case the skings) then when going from primary to secondary, pour it
through a fine mesh bag and squeeze th eback by hand. If you are doing
large batches you may want a press, but for small batchs just do the above.

Ray

"Dave Allison" wrote in message
.. .
Hi all.

I am doing a SUPER TUSCAN wine kit from Winexpert Selection series. After
pouring the concentrated grape juice into the primary and normal starting
steps - they have a bag of grape skins, you are to mix in. Which I did.

In a week, I'm suppose to put a little filter attachment on my hose and
let it strain out the floating skins. I did a kit similar to this (a Pinot
Noir, with skins) and the little nylon filter kept clogging. Finally, I
poured the must through a course bag to get out the "floaters". Maybe
this introduced too much air to my must. ? Anyways... I have a better idea
this time.

My question is: Could I just take a strainer and swish it around the must
and take out most of the floating skins that way? I would sterilize it of
course. I have a plastic one, and could press it to get out the most
liquid.

Since I'm dealing with only 6 gallons, this makes sense to me. Any expert
opinion or wise-cracks? :*)

--
DAve
p.s. I read this newsgroup almost daily, really learn from most of you,
and some of you... I am amused by. haha. Both are appreciated.