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Good question, please share what you did and how were the results.

Do not add clarifier, bulk age and let it clear on its own.

Decant for a couple of hours or if you can't wait pour into a blender and give it a quick zap, let settle and it should be ok. Don't bother opening all the bottles to degass, not worth the time. In the future bulk age your wine a minimum of 3 months.

Leave skins in primary for additional 5 to 7 days. SG will be around .996 than remove and rack to secondary. Leaving skins in will add flavor and complexity to your wine. If not at .996 it will get there in secondary.

Let the skins sit for a day or two before pitching yeast. Thanks for the tip on skins.

You should be ok, 2 spirals for 6 gallons. Taste after 45 days and determine if you want to leave it. If you feel it's to much oak rack and remove spirals.

Oak to taste, I usually go 1 spiral at a time. Taste at 3 month intervals. I have gotten away from using clarifies as the wine will clear nice with ageing.

Have a lodi kit bulk ageing for 6 mos. Taste is to sweet, should I remove some wine and replace with water, add some oak for a couple of mos? Any ideas.

Let the fruit sit for a day or two before pitching yeast

Let the juice pack sit overnight prior to adding yeast, helps SG rise.

Bulk ageing prevents early drinking

Did you age with oak chips? Do you notice a difference in bulk ageing vs bottle ageing. Have a lodi ranch cab kit and was thinking of bulk ageing for 3 mos with oak...

Brian, did you bulk age and for how long, or age in bottle?