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I've been wanting to try Pinot Gris on the skins. Are you liking what you get from the skins on Pinot gris?

yeah, i've done chardonnay 1 week on skins and Sauv Blanc with a day on skins no issues being orange. i had the same thoughts as you are having though :)

Yep, you'll be fine. It'll look brown at the start (depending on your SO2 additions or lack of) but it'll go brite after fermentation. Keep an eye on it after you press. I've had issues with H2S pressing white when i pull them off the skins during fermentation.

@crushday just PM'd

Hey y'all, looking to make 15 gallons of wine this fall (2023 harvest) and checking on sources for home winemakers. I'd love to make Pinot Noir, but supply in Washington seems limited (not opposed to Oregon either). Another idea is a Cote Rotie. I'm just looking to get some connections to...

I'm in western washington as well and have got chardonnay and gamay from Onegreenworld.com. May want to try Grapevines as well. cheers!