I purchased an Italian Amarone kit. I poured in the grape juice, bentonite and oak into my 6 1/2 gl. Carboy on 4/26/17. I was unaware of the mesh bag and grapes skins and I can't get them through the neck of my carboy. I had to leave home for a few days and have the skins in the fridge but left the carboy with grape juice etc at room temp. Today I came home with a bucket fermenter to use but I have a couple issues to deal with. I could start it now but I will have leave it unattended from 5/4/17 to 5/9/17 so I would have to rack to secondary on the 4th after only 3 days or I leave it till the 9th when I return? How important is it to stir or punch down the skins? I would prefer to wait till the 9th to start the primary but I'm concerned the juice will be sitting 15 days at room temp and will spoil. Should I get it cold till then, freeze it or is the opened juice ok at room temp? Or start primary now and work the skins as directed until I leave town on the 4th, leaving unattended for 4 days and rack upon my return after a total of 8-10 days. I don't want to spoil a $180 kit.