I have a passport super Tuscan that is pretty much done fermenting after 7 days, I'm going to leave it for a few more days in the bucket under an airlock and just punch the grapeskin bag down gently twice a day as to not degas too much during the process (thus keeping as much CO2 to protect the wine). Since it finished so early I was really hoping to have the skins in there for the full two weeks. Would it be fine to keep gently punching the cap for the next week to have it on the skins for another week even though fermentation is done? Or am I playing with fire, maybe a few extra days on the skins won't even make a difference? I did try and weigh the skins down with a heavy crystal tumbler but apparently it's not heavy enough.