I have not tried one of these kits, but find I have no reason to. I
recently made a Blackberry Merlot by adding a 2 oz bottle of blackberry
concentrate to the Merlot after secondary fermentation fnished. I let the
stuff age for almost a year, and the flavors blend quite well.

So instead of choosing a low-alcohol "Arbor Mist" style wine-cooler, I make
a real wine and add the fruit flavors manually. Then I sweeten to taste.


> wrote in message
...
> Coming from a mead background, I'm not given to much precision with
> quantity-of-sulfites. That said, I'm attempting my first grape wine --
> the Island Mist Blackberry Cabernet kit. Given that the guys who
> made the kit know exactly what's going into it, can I assume
> the amount of sorbate-and-sulfite included is sufficient to
> protect it for a year or two?
>
> What if I brew this 6 gallon kit as a 5 gallon to get a little
> extra oomph out of it? Will I likely need to de-acidify it later?
>
> Thanks!
> WB
>
>
>