> If you don't like peeling them, you can also cut them in half and
> scoop out the inside with a spoon...
If you do this (or peel them), add grape tannin to your must. The
peelings are where the tannin is, but it can be too much for a white
wine. Personally, I peel them and add tannin, 1/8 teaspoon per
gallon.
Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/