Grape Skin and Pulp

Where I purchase my grapes, I have the option for a small fee
to have grapes crushed and pressed for me by electric machines.
So basically I just get the juice in pails, bring it home, pour in
demi-johns and it ferments. Is there any drawbacks in quality
by not making juice ferment together with skin and pulp?
I know one mentioned was that that the wine is not as dark ?

The process of allowing the skins to sit on the wine is called maceration and is very important, depending on the variety of wine you are making. Generally, red wines benefit greatly in color, mouth and flavor from maceration, white wines (with some exceptions) do not. If you are buying red grapes, I would get the skins, if they are whites with less natural flavor such as Sauvignon Blanc, Semillon or any other variety of white with less flavor, I would also get the skins. Otherwise, I would not.

I agree with Rocky. For white wines, let them crush, destem. and press off all the skins and pulp. For the reds, let them crush and destem the grapes; take home the crushed grapes (juice, skins, pulp) and ferment.