Making grappa from skins

[Joseph Martinez]

I had someone tell me that running skins through a wine press will maximize my wine yield (obviously) but still give me plenty of useable pomace for making grappa. Is this true? Won’t I get more grappa if the skins are “wet”? I think I don’t mind sacrificing my wine yield for more grappa. If I do press them, should I add water, as I’ve heard some people do? That doesn’t make sense to me.

 

[lumpher]

Instead of pressing, I'd use pectic enzyme on the skins. Never made grappa, but I have made passable wine for 15 years.