I have 4 Junior. I like them for the convenience since I like to do extended maceration. I prefer to start fermentation in the bag open and punch manually for 3 days, then seal and let it finish. With its design so don’t need to worry about anything while I let it go 2-3 weeks. I just think O2 isn’t a bad thing in the beginning, so start manual. I do not connect it Wi-Fi. There is issue that if Wi-Fi goes out while inflating, it will over inflate. They have reduced the window with software updates, but as I found out this year it is still there. When running at max capacity you risk loosing some wine through the pressure relief — which I connect a hose to an run to a Carboy. Built in press is great and I put a pump in-line to press it dry. With a JR I am paying $3 a bottle for convenience. Still like it, even though I don’t use Wi-Fi and don’t use exactly as directed. Vijay’s focused on removing any O2 contact with wine and now has barrel liners. I just disagree, so just use it to finish fermentation and do extended maceration. I actually just started 10 gal of Malbec on Monday. Cold soak until yesterday, pitched the yeast last night. Probably seal bag Sunday or Monday.