Back in the last millennium, when my mom made Scuppernong wine, she squeezed the pulp out of the hulls into a bowl, and when the bowl was full strained the pulp through a stout cloth (a cotton flour sack), then wrung out the sack like wringing water out of wet clothes. Hopefully someone knows a better way by now! I guess if you wanted you could leave the pulp in the fermentor, but the pulp definitely needs to be separated from the hulls.