Happy New Year Everyone! Looking for some of your insight to help kickoff the New Year with some winewaking. I have a 19L pail (5 gal) of frozen, lightly pressed skins from a Syrah i made in the fall. I would like to use these skins on a wine kit or pail of juice, to help enhance it. My questions however, is how many kits or pail of juice could i add to the pail of frozen skins. I was wondering if i could ferment 2 kits on this pail of skins? Or would I get the best results with just enhancing 1 kit? And do you think i would get great results with a 16L kit? Or would i get the best results from an ultra premium 18L kit. Looking for other's experience and insight. My OCD often leads me down the path of "overkill" and "unnecessary". But I am looking to get the best results possible. Thx!