Jusat stumbled over some pretty scruffy concord grapes from a untended vine, so I figured it would be fun to try and make a grappa/brandy sort of thing, and if that didn't work out, use it for grape alcohol base for other projects.
Got about 17 lbs, so I boiled and crushed them, then added 5 lbs sugar and added water to make it 4 gallons and added yeast and nutrient. It is foaming along merrily now with the pulp all in a plug which floats at the top of the fermenter with a layer of foam between it and the liquid.
Reading accounts of similar brews here, there seems to be a wide range of methods for proceeding. Some people remove the pulp aftera week or less, others remove it after fermentation slows and put the liquid in a carboy with a lock, and others leave it in right to the end. distilling the pulp along with the rest.
I am leaning towards the latter, since it seems it would get the most yield, but would be curious to know what the advantages of the other methods might be.