BTW,

The technique I just described is the same technique I use on my
Chambourcin grown in my back yard. I ferment for 7 days on skins then
lightly press through a spaggetti strainer using my hands.The grapes
aren't ideally ripe so it's the compromise I use instead of using a
press. Haven't used my press in 2 years. Wine seems pretty good for
eastern red.

Bob

On Aug 26, 8:36*am, wrote:
> I've fermented white grapes on skins for 7 days with good results.
> Grapes were ripe. What I would do if the grapes were from the east and
> in my back yard is harvest the grapes early in the morning after a
> cold night and *crush the grapes into a bin. Add plenty on SO2 and
> pitch Prisse de mousse. Once fermentation starts use a spagetti
> strainer and take out the grapes in cap and press them lightly with my
> hand letting the juice back into the must. If you don't get every last
> skin it's not a problem but after a few sweeps with the strainer
> you'll get most skins.
>
> Bob
>
> *On Aug 25, 9:54*pm, gene > wrote:
>
> > 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