If this doesn't work, you may have to purchase it new. T.P. Hershey Pennsylvania U.S. A. Allow us to begin by saying that not all red wines need to be fermented on skins to achieve their maximal character, colour and nose. Light wines such as the Gamay Beaujolais can be quite complete without such skins. Wines such as these are meant to be consumed young. If the juice is free of these sediments the wine is much finer, producing a palatable wine in just five months.
Skins also take up quite a bit of volume.
The skins in some cases, become very expensive disposables taking up litres of volume. Once you use them in the batch it is very hard to keeping re-using them without promoting bacterial and fungal infections. B.F. Guelph Ontario Canada A. Most fruit cellars during the winter reach an ideal storage temperature for wine. Some may even go down to freezing. This is a little high.