I've been busy pressing the wine must into wine and skins this week and go more to do tonight. The wine goes into a stainless steel tank, the skins go to waste.

In larger setups the skins are spun around in an RDV machine to extract the last moisture and then sent to a distillery where wine spirit is made from them. Dry skins come out.

My skins however are still a little moist and sometimes I have used them for garden compost after sitting in a composter for a few weeks. But last year I fed some to my deer and they liked it. This year they are getting the lot. Poor things, yes they are acting a little different, more skittish, they bark at me more having eaten juicy shiraz grape skins moist with 15 percent alcohol wine.

hic - pre-marinaded venison