Still not clear (pun intended) on this. F packs, Grape packs, Dried skin packs, I am assuming are to simulate fermenting on the skins if you were making wine from grapes. How does this differ from adding raisins essentially dried skins and pulp? Is it just a matter of additional juice with these other treatments? Though this, I assume would not be the case with a dried skin pack. Forgive my ignorance,still trying to unravel the mysteries.