A guy I know came back from Eastern Washington with a ton of grapes, split 50/50 cabernet/syrah. Literally, he came back with 2100 pounds. So, he gave me a bunch of the pressed skins, to which i promptly added sugar, water, etc, and started a big batch of second wines.
now, i've made grape wines from kits, and i've made wines from other fruits. But, i dont think i've ever made second wines like this. Its been fermenting away nicely since friday.
My question is, though, whether I'm supposed to pull the skins out prior to the primary fermentation being done, or let the primary finish up before racking to the secondary?
I borrowed some knowledge from beer brewing and put a nylon paint strainer bag in the fermenter before adding the skins/sugar/water, which gives me the option of pulling the skins out before hitting 1.000, if needed.