Anyone use Alexander-Riesling Concentrate ?

There are not many choices locally, but I have found some alexander-Riesling concentrate... I am thinking about getting some.

Any thoughts on this product?

I found the instructions on line;
a few items that caught my eye are:

1. Rx calls for 5 tsp yeast nutrint per 5 gal;
the Wyeast nutrient calls for 1/2 tsp for that amount of beer.

Is this correct?
Are grapes that much less nutrient rich than barley ?

2.
The instructions - for an 8% light bodied white-wine - call for, eg:

Cans of Concentrate: 1 Can
Water: 12 Cans
Sugar: 4-1/4 lbs.
Yeast Nutrient: 5 tablets or 5 tsp.
Pectic Enzyme: 4 tablets or 4 tsp.
Grape Tannin: 2 tsp.
Yeast: 1 pkg. Champagne
Starting Specific Gravity: 1.056

I am not sure the size of the can; but in the instructions it suggested getting a 5 gal carboy;
How much wine will the kit actually make?

It is a 46 oz can at 68 Brix. I think most of us here would recommend 3 or 4 cans per 5 gallons of wine: http://www.eckraus.com/wine-making-alexander-directions

and, at the same time adding less sugar, & less water...
(but still adding the q.s. to get the desired OG & deliver the desired abv level.

Humm I'd like to try the 3/cans per 5 gal, but use only 1 can, so I'd be making only a third of the amt of wine... so only about 7 or 8 bottles

What will the difference be between using 1 can, 3 cans and 5 cans?

Will the difference be in "body"?

What is responsible for or creates "body" anyway?

Bramble said:

Will the difference be in "body"?

What is responsible for or creates "body" anyway?

Click to expand...

In a word (well, in three words) TDS (total dissolved solids). Take a gander at this article: https://winemakermag.com/90-big-kits-wine-kits