I have 200#'s of Tempranillo grapes in primary right now. I was reading the most recent Winemaker magazine and there is some info on how to do a second fermentation using the pomace from a first run. Has anyone had success with that? I searched the forum and saw one mention of it by Wade, but nothing else. I am contemplating backing off on pressing every last drop out of the Tempranillo and giving it a try. Will the second run look more like a blush or be drinkable sooner?