Last year I was short my regular carboy so I made up a California
Cabernet Sauvignon kit to 19.5 litres rather than the suggested 23.5
litres. The results were incredible. The stuff tastes like $20+ a
bottle wine and is only just over a year old.

I thought about this for bit to try and figure out what happened.
I figure the kit makers are trying to get the most out of their juice
so they make a kit to come in at 1.080, just above the level to make
wine that will keep (19 Brix, 10.1 %). By reducing the water I
increased the quality by 20%.

Try it.

Boatman