When running down my list of questions, I started searching about rice hulls. There is a lot of mentions of them to create channels in the must when pressing, particularly when pressing slippery labrusca-type grapes. But nothing that says exactly *how* to use them. Do you mix in, layer, what? And if you are using them, is there a sanitation issue? I assume something from a wine supply place is clean and ready to use, but are they in need of treatment for already fermented wine? Does the kmeta after pressing take care of this? And would using a bladder-type press need less use of rice hulls than a screw-type press?