Tweaking Kits w/frozen must packs

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Cool. Keep us posted on how these wines evolve. You've got me excited to make some homemade grape-packs myself.
 
I have been using frozen Marquette skins with cheap kits. I use hot water up to the point of dilution of the concentrate them plunk in the ice block of skins. When all are thawed (about 15 min) I pitch the yeast. Worked fine 15 times now. I don't use a bag in primary. I strain it thru a 5 gal paint bag at transfer to secondary.
 
I have been using frozen Marquette skins with cheap kits. I use hot water up to the point of dilution of the concentrate them plunk in the ice block of skins. When all are thawed (about 15 min) I pitch the yeast. Worked fine 15 times now. I don't use a bag in primary. I strain it thru a 5 gal paint bag at transfer to secondary.

I am curious, would the extraction of the grapes be more complete if the grapes are left to "roam" around the primary versus being somewhat contained in a nylon sack? And does squeezing the bag daily improve extration or just make my hands purple? I picked up the habit from the Dragon Blood process, but it is not something I have ever heard of associated with traditional wine making (apart from punching down the cap, which is not really comparable). Opinions?
 

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