Hi All, Back again this year in this forum having just picked and crushed grapes - about three gallons each of Frontenac and Frontenac Gris. Not much this year I know but it gives me enough to keep it interesting. The rest of the year I get kits (maybe a juice pail from Chile next spring). Having made so many mistakes last year I want to make some corrections this year. One mistake I think I made last year was with the crushed grape skins. Last year I just included them in with the juice during fermentation in a mesh bag. I'm getting ready to start fermentation and I'm not sure if having the grape seeds included in the must is a good idea. I thought maybe it contributed to a "green taste" in the end. I know that grape stems are certainly a no no and thus the reason for destemming but I'm wondering about seeds which are also a woody part of the grape. Any advice on this? I've also seen discussions on cold soaking and maceration and its effect on color and body. Thoughts on that are also appreciated. Thanks!