Started an RJS Super Tuscan today. It came with two small grape skin packs. I dumped the skin packs (one at a time) into a sanitized pitcher, added 1.5L of warm water and stirred. I stretched the muslin bag over another pot and poured the skin packs and water into it. Tied off the bag and put it in a separate container while I poured the water into the fermenter, and topped up to 6 gallons. SG measured 1.110 at 74 degrees (wow, soooo much better than the CC amarone).