Pavel314 wrote:
> I plan to make a batch of white wine from the white grapes in my vineyard. I
> know that white wines are generally not fermented on the skins but it seems
> to me that method wastes a lot of the flavor from the skins. Does anyone
> have experience working with white grapes and how did you ferment them?
>
> Paul
>
>
I cold soak my white grapes for 1-3 days at 45-50degF to extract flavor
from the skins, but press off the skins prior to inoculating with yeast.

Have you considered doing an experiment where you do a split batch, then
compare the flavors?
My guess is that white wine fermented on the skins will be a tad bitter
due the extraction of heavier tannins and terpenes from the skins (and
seeds).

Gene