Grape Pulp

Should I put the grape pulp in the fermenator?

If it is a red wine, the skins and pulp are necessary for color and tannins. White wines, no.

+1 on what Dave said, but the white skins and seeds are used to make Grappa... Salut!!

soak cheese in them. I like a good sharp cheddar in red wine skins, and am experimenting with monterey jack and colbys in a sweet mead, but suspect they'd be great in white grape pulp.

If you use a fork/tooth pick to add some holes, the flavor gets deeper into the cheese. The cheddar I packed in grape skins from my amarone kit, served on whole wheat crackers with a glass of cabernet was a great late night snack.