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I agree, the must is important, for colour and tannin, i would leave it no longer than 5 days and go for the single gallon option, check the SG of the must ( uk grapes maybe 1050 ish) and adjust with a little sugar. The longer you leave the skins in the must the deeper the colour ...ie red. But...

Hi everyone, my first post on this forum, just like to say frickindrink, i have just completed the same mate.. done my first orange wine late this afternoon, just waiting for the eruption and have used a similar recipe SG 1090