I have tired wine made that way. (I have not made it myself.) From my
observasions the wines were not very good. Not much body, pour vinuosity, a
low quality rose. You probably should make it the normal way the first time
so you get your own impression but if I were doing it I would add grape
juice (probably frozen) to build it back up.

Ray

"Weez" > wrote in message
.. .
>I found it!!
> http://www.winemakermag.com/departments/116.html
> --
> Louise)
> http://pages.infinit.net/weez1959/
>
> "Ed Marks" > wrote in message
> news
>> Louise,
>>
>> I don't know what you're trying to make, but just throw the skins in some
>> baggies and toss them in your freezer - you can just defrost them once
>> you
>> know what you want to do with them. I've done that before and added them
>> when fermenting a similar kit wine with good results - a much better wine
>> than I'd have gotten from the kit otherwise.
>>
>> Ed
>>
>>
>> "Weez" > wrote in message
>> .. .
>> > OK, I did a search or two and it seems I'm full of it! Grappa is
>> > distilled.
>> > So what did I see that used the pressed grapes sugar and water and
>> > isn't
>> > distilled?
>> > Does anyone know, I have to know by tomorrow at the latest or I'll have
> to
>> > chuck out my pail of skins (
>> >
>> > --
>> > Louise)
>> > http://pages.infinit.net/weez1959/
>> >
>>
>>
>
>