Thanks Calvin - will give there a try.
Firo. The first stage is easy - crushing the grapes was and still sometimes is done with the feet. However the resulting pulp ( skins juice and all ) is then stabilized and then part fermented. This product is then pressed to extract all the juice posible, leaving behind the unwanted skins, pips and other dross.
The exracted juice is then fermentad off into wine.
Unless of course if you want a turkish " Village " wine, when everything is fermented together ( stalks and all ) before the fermented juice is filtered off and left to finish off in bottles, used yoghurt containers, old plastic paint containers etc.
You get some interesting flavours this way. Sometimes you even get drinkable wine!
farmer.
