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.