Cracking the seeds would be an issue. I never remove them, but I
ussually have it off the skins with 2 weeks or so; if the cap sinks,
I'm pretty close to pressing.
Joe

Jim > wrote in message >. ..
> Has anyone tried removing the seeds during fermentation of red wine?
> I have been told there is varnish on the seeds that will have a
> negative effect on the taste of the wine.