From a must vs a kit there are a few things to consider that aren't taken care of for you.
1) If you have the skins in there which I assume you do, you must "punch down" the skins (a potato masher sanitized well will do the job) every 12 hours for the first 7 days of fermentation. They will float to the top and will not give your wine the correct color and tannins if you do not do this.
2) You need to add nutrients. I suggest a regimen of 1 tsp of Fermax at pitch, and 1 tsp Fermax + 1/2 tsp of Fermaid K every 12 hours thereafter for five additions total (in 6 gallons of must).
3) In beer we learn cool temps are good for yeast. Not so with red wine. Get that sucker up to 80*F or higher! If you don't get it warm, it won't extract all the color from the grape skins, and you will have a pale, translucent red wine.
4) Separating the grape skins from the finished wine is not simple. I ended up using a grain bag sanitized in boiling water, which I poured the fermented wine from the primary through into a sanitized bucket. Then I squeezed the bag to get as much wine out as I could. I then poured the bucket contents into the carboy with a funnel. By the time this was done the wine was sufficiently de-gassed and I let it age after a few rackings for 6 months. Don't try to just stick a siphon in and expect it to work.. it won't.
5 gallons of must will yield 3 gallons of wine. So your 10 gallons should fit in a 6 gallon carboy for bulk aging plus a little left over for top-up. I used 1L flip top bottles for the top up wine that was left over.