Old Fruit Skins
 

Last year, when I was making a concord wine and a cherry wine, I was told to
keep the skins after maturation and freeze them until the next batch of
fruit wine that I would make. So I did (freeze then that is). I was going
to look around and ask around during the winter as to whether this was a
good thing to do or not. Well winter came and went. I'm getting ready to
start my usual spring batch of rhubarb wine, and have remembered that I've
got some old skins in the freezer just waiting to be used in a batch of
wine, or to be thrown out.

My question, if you haven't guessed already is "Is this a good idea, using
the old skins in a batch of new fruit wine?" I was told it will help in
adding some body and also the tannins in the case of the concord skins.
How much of this is true?

Thanks for any advice.