I would agree with DIYer . . . . if they were counting an F-Pac as additional volume (a bag of sugar) I think that would be deceptive, but a skin pack is much more than that and actually adds volume, flavor and body to the fermentation. If you're at the level of production that you're into the upper end kits, then you likely know what you're getting. Given the choice, I would always go with the kit with skins and gladly pay the few extra dollars. I think one of the best bargains out there now are the WE World Vineyard kits which are 12L with skins (only 3 offered in this style) and are priced around $80. Great candidates to scale back to 5 gal and get a robust economical wine. I've made the GSM twice. First batch is 18 months old and down to 8 bottles left, second batch is close to a year old and still in the carboy.