>... It'll end up a good, stable wine, but he wanted
> a wilder and riskier wine.

Maybe ferment it hotter and leave it on the skins until they sink.
That's how wines were made around here; it wasn't uncommon for people
to just leave it on the skins for a month. They could be black with
tannins.

As to leaving well enough alone, my father has always said "It will
turn out fine in spite of what you do to it." He's right. His father
had none of the hardware I use and made good wine in old whiskey
barrels rinsed until they came clear with hot water and mint leaves.
His wines were well liked.
Joe