Just made this and bottled yesterday. Juicy zinfandel fruit on the palate, along with notes of blood orange. Smooth mouthfeel with very good acidity. I used two packets of EC1118 yeast and did not use the provided wine conditioner because I wanted this dry. Using two packets of yeast produced a very active secondary fermentation. When this was finished appeared brilliantly bright and clear back in the glass carboy. Subsequent final racking into the primary fermenter for bottling introduces significant amounts of oxygen that clouds up the wine in the bottle (or glass), but that will clear after several hours (glass) or days (bottle). Now that I've made this to the letter of the instructions, I'm keen to introduce this to oak treatment.

We all loved it!

Love this win
Love you can control how sweet you want

I did two kits and both came out awesome. I gave some away during holidays and everyone said it was excellent. This will stand up to store bought wine any day. Excellent buy.

Not sure why they started calling this a Rose. It is not. It has a beautiful kinda-transparent raspberry color - it looks like a really thin red wine. If you use the whole bottle of finishing syrup you will get a pretty sweet wine. After about 6 months it will mature into something that is great with any sweet spicy food - Currys, Thai food, Indian, sweet BBQ. It also makes an excellent wine cooler mixed with sparkling water on a hot summer day. If I do it again I will either skip the finishing syrup or add 1/2 bottle or less. I think it will be more versatile that way. My wife took a shine to it as a daily sipper and now it is all gone. Enjoy!