I have used may frozen Merlot skins from last fall and added the to a Cellar Masters Merlot kit. I also did a 5 gallon kit. Used Pectic enzyme, FT Rough, Opti-Red and BDX Yeast with Go-Ferm. After day 1 added Femaid O then after 1/3 brix drop Fermaid K. Going through malolactic fermentation...