Hi all - hope your respective fermentations are going well. This is my first Zinfandel excursion and hoped you could provide some insight. My question is at the end, with details in the middle. My prior experience with red varietals is all Willamette Valley Pinot and Cabernet. Every year, those fermentations went 1.5 - 2 weeks. ETA: my notes indicate ferm temps were 74-79 *F in those fermentations. I'm on the east coast now and sourced the Zin from MM Grapes in Hartford on Saturday 09/14 and pitched D-254 on Sunday 09/15. SG at time of yeast pitch was 1.107, about 14.5% potential alcohol. I added Ferm K at the recommended rate prior to pitching. The must temperature at time of pitching was ~72 *F on Sunday. From Monday to Wednesday, the must temperature has been a constant 80 *F. My garage has been around 70 during the day and lower 60s at night. In three days, the SG has dropped from 1.107 to 1.04! There are no bad smells or tastes. Question 1: I would like a moderately structured (i.e., not Beaujolais, not super heavy either) wine at the end of this, if all goes well. If fermentation finishes this weekend, and it's time to press, would a 1 week fermentation give me a lighter wine than I'm hoping for, or would that be sufficient? Question 2: If I try an extended maceration (say for 1 week), would "sealing" the top of the must with Saran Wrap or other plastic wrap work to isolate the must from too much oxygen, and would garage temps of ~60-70 *F be too hot? Thanks for the help.