Within a few days of the crush, the must will begin to bubble and will give off a faint aroma of wine. It smells absolutely luscious at this point. Feel free to taste it now too. But don't forget to push down the cap twice a day. This is all the skins and pits which rise up to the top. I just pushed it down and mixed it in. The skins will give color, tannins and flavor to the must, so you want to leave them on for the whole two weeks. Though of course the color will be gone once it's distilled, the aroma and flavor of the grapes will come through in the end. As long as you don't distill it many times and strip it of all flavor!