Carlos Scuppernong wine help.

[WindyCoastWine]

I just picked 30 llbs of carlos variety of scuppernong grapes. Every recipe that I have found recomends making the wine the same as muscadine by fermenting on the skins. This goes against everything that I have ever been told about white wine. Was looking for some advise on what method to use- ferment on skins or press before fementing. Thanks for your help!

 

[AUwiner]

I have made scuppernong wine for the past four seasons. Last year, after talking with a nearby mucadine winery about their method, I took the skins out and pressed after two days fermenting. They actually told me one day but I went an extra day. I was pleased with the results. I think it was my best scuppernong wine to date. Not all my fruit was a bronze variety, like Carlos, I had about 20% of mixed purple varieties but that has been about the same ratio every year.