For Grapes in the Greenhouse

The grape variety is called Royal Muscadine. They prefer to be grown indoors and are supposed to be a dessert variety.

However I do not think that they are really a dessert type. They are very sweet but are rather small and with quite a lot of pips.

The time is rapidly approaching when I should do something with them. Making wine immediately suggests itself and I can feel a brew coming on.

How should I process the grapes? No doubt someone will suggest rolling up the trousers, taking off the shoes and getting stuck in. It would be quite photogenic to try that. However when I am processing fruits for my wines I very often freeze the fruit. So perhaps I should freeze the washed grapes in a big bag for 3 or 4 days and then allow them to thaw. That way they should crush by hand quite easily and then I can do a pulp fermentation for a few days.

I do have a press but I am a little worried that it might be so powerful as to crush the pips and thereby taint the juice.

All suggestions will be considered by the management.