It's been posted here multiple times that kits shouldn't
be made with less water then recommended in the instructions.
For example, making a 23l kit with 19l of water. It's said
that the resulting wine will not be balanced.

However, I tasted more than one kit (almost always a red)
made with 23l of water that seemed "thin". I'm wondering if
anyone has actually tested a finished kit to see if it is
fully balanced.

Don