Treating white grapes like red grapes

[coaxmw]

Hi everyone, this is my first post here, but I was wondering if anyone has ever tried treating white ( sauv blanc or Verdelho) grapes in the way you would ferment red grapes. Meaning crush, leave on skins for primary and then rack off of for the secondary. I might be able to get some of either of those varietals free or nearly so, but I don't have the refrigerator space to kepp 1 or 2 5 gallon carboys at the cold temperatures that are recommended. Any thoughts? Anyone tried this before. Thanks in advance for you help.

 

[scootervine]

Old School

This is the way white wines were made for along time. You will get a heavier, more oxydized white wine with more body and texture, but less fruit notes.
Cold fermentation and stainless steel are sort of a new idea. I have had wines from Italy and Spain that were made this way, and was told that sweeter, riper fruit works better in the case of warmer ferment conditions.

I would think about co-fermenting the two, you may cover some flaws that way. Let me know how it turns out; I would also like a shot at some free fruit!