Sure. I work the grape wine as usual. While I am pressing the grapes, I mix up my next kit wine in a regular 7.9 gal fermenter. Mix to 6 gallons, add kit skins right into the juice. I have a 20 gallon fermenter that I usually do the kits plus skins in, but if I don't... I split the pre mixed kit juice between two fermenter buckets and add the pressed skins in equal amounts right into them. The fermentation will begin within two hours usually. This also causes the fermentation to last only about 3-4 days but I tend to leave them on the skins for about 5-6. Press, rack into carboy. Let settle, then either rack off gross lees or fine. My Aglianico with two buckets of pressed skins just barely got me 6 gallons, so I decided to fine. Generally I let time do it for me, but I worry a little more with actual gross lees from skins. I let the chemicals work for 14 days then off to the barrel.