This is a very civil group, yes.

As to the OP, aging in carboys should be slower in general. there is
no need to rush the process, whether it's a kit, juice or came from
grapes the basic ingredients are all similar. The major problem with
aging is preventing oxidation. That is pretty easy to do. Keep the
sulfite levels normal, keep the container well sealed and keep it
topped to 1/2 " are all that i do and have bulk aged wines for 2
years. I have a kit chardonnay in bulk aging for at least 9 months
now and am about to bottle it. (I realize Dave had an issue but that
may have been an aberration.)

If you want a rule of thumb for sulfite additions add 1/8 to 1/4
teaspoon K meta per 5 gallons wine each rack. I prepare the carboy,
add the sulfite to a little water and dump it in the carboy while I
get the rest of my racking stuff ready, then I rack into it without
splashing. I only splash on the first rack. f

2 buck Chuck should be pretty easy to duplicate with kits; aging is
more of an option than necessity if that is where you want to end up.
It's not bad wine but you can do better (even with cheap kits) if you
keep good notes. You may find the reds are better with more oak if he
likes it that way. If you want to experiment bottle most of it the
way you want and keep a gallon back in a gallon jug, adding oak to
that in some measured amount. Let that age a month or so and bottle
it, see which he likes more.

Joe