Yes, same process. Definitely discard foreshots. If you think about how wine (and beer for that matter) is made, all of the alcohols are bottled (fores, heads, hearts, tails). Grapes are loaded with pectin which is responsible for higher amounts of lower alcohols in fermentation (methanol is the one we are most concerned with). Most of the non-fruit fermentations we do contain negligible amounts of methanol, but it is good practice to discard them anyways. Hope that helps.
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