Originally Posted by bkov
you think that kit would be good to keg and serve sparkling?
Chardonnay would make a good sparkling wine base. Ditto for any other white that has good acidity and strong, fruity flavors. I would avoid anything intended to be oaked. Apparently oak tastes awful in sparkling wine, and that's one thing I've seen people say to consistently avoid.
Also, one other thing people do is add half the f-pack at the beginning of fermentation and use the rest to backsweeten the wine. You end up with a less sweet end product with higher alcohol.