Next time try just crushing the grapes up some to get the juice out, hit it with k=meta for 12 hrs or so, add pectic enzime, wait another 12 hrs. or so. Check the specific gravity, adjust if needed, add half of the yeast nutrient, half of the energizer, and pitch in the yeast. Get it fermenting, let it ferment for a few days and pull the skins out. Press the juice out of them however you can. When the s.g. gets down to 1.060 or so, add the other half of the nutrient and energizer. Stir it every day and let it ferment down. When it gets down to 1.010 or so, put it in the secondary, or wait til it ferments dry and then place in secondary. When the ferment is done and it starts clearing, rack it off the lees and give it a shot of k-meta and let it sit and clear. When clear, time to stabalize, sweeten if needed and stick it in the bottle. Little hint, maybe put the grapes in a ferment bag, makes it much easier to get them out of the must. If you try this, come back on and ask some questions if you have them. Somebody will jump in and answer. Others will probably add to this. It should make a decent wine for you, tho. Good luck with it, Arne.