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I've been reading a lot about extended maceration. Is that something I want to try here?

How do you make the most of your expensive kits? I've just purchased an RJS En Primeur Super Tuscan. Most expensive kit I've ever done. Normally, I add currants, tannin, extra oak, and swap the yeast on cheap ($60) kits. But how should I do this one? I've been pretty nervous about it and put...

Yeah that makes sense. I'll try and see. I'll add a little currant and some glycerin and let you know how it goes. Thanks!

That many currants for a 1 gallon kit?

What about adding more currants? Will that add more texture?

My plan was to create a decent table wine while the good stuff ages. I just like wine to taste good. I have thought about blending these but I wanted to see if I could salvage them separately first. What do you mean by glycerin?

How might you go about tweaking a "middle of the road" kit? Like a $100 kit. I have a mid level malbec that came with dried skins. I was thinking of adding a cup of currants and oak, like I would with a cheap malbec, but probably not reducing the volume to 5 gallons. Maybe try extended maceration?

So I've got 2 one gallon kits that I'd like to fix. I tweaked them in the beginning according to the "tweaking cheap kits" thread, but because they were 1 gallon, I didn't reduce the volume and they seem to be lacking texture and a little body. They've been in secondary for a few weeks now. OG...