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(Richard Kovach) wrote in message om>...
> I'm no expert, but I've made many batches of wine from inexpensive
> grapes (mostly central CA valley) and many many more from various
> maufacturers' kits. When I first started doing fresh grape wines I
> was immediately critical of all my past kit results, partly for the
> reason discussed in this thread and partly because of kit reds'
> general lacking of decent aromatics. Two or three years later further
> on, with more batches of each under my belt, and I'm now willing to
> admit that in some ways, dollar for dollar, I do prefer some of these
> kits.

Hi Richard .....I would be interested to know if you or any others who
make red wine from both kits and inexpensive california grapes ,use
"spent" skins and stems to beef up a redwine kit.....does it take a
great balancing act,..any radical adjustments.......how much to use
per kit etc.??.....anyone care to comment?...I too have been
disappointed in upper end kits.......andy j.