I am currently fermenting a Pinot Noir from Lodi Gold juice bucket. I just acquired some skins and i'm wondering if it's too late to add them in the bucket, SG is currently at 1.025. Thanks.
I second that recommendation, get em in as soon as you can, leave them it til the SG is below 1.000 and then press. Get all you can from them, they will improve your wine. I am assuming they are skins of the same varietal and that they are of good quality.