Oh, hang on, I just did. Well, seven and a half kilos of them actually. They're now in a plastic bin fermenting quietly away for a week or so, still with all the skins and pulp in there. This is the "must" apparently. Must get used to using the proper names!
It turns out there's been a run on wine yeast, with a lot of wine being made after a good summer. I couldn't get Burgundy yeast so am having to use high-alcohol port yeast. High-alcohol? Oh dear, how sad, never mind.
