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A local brew shop has Winexpert kits, and I would like to try it as it's the most practical way for me to make wine. I have had enough of fruit wine for a while. There are different grades of quality of the kits. Does, say, a $140 kit really taste like a better quality wine than a $70...

Versus using a faster yeast and just stopping it at say 10% abv vs. 19% abv? If there any reason to have this above 6% abv?

Is there any reason why going to a lower alcohol percent such as, say, 5 or 7% on a white wine that will be aged for a short time period would be a bad idea? Also, will a wine with a higher percent alcohol have less risk of contamination over time?

Is there any reason not to start the ferment in a carboy, if say, the recipe is using a whole fruit in it (smashed of thoroughly of course) such as strawberries, blackberries, etc? Or will it be too hard to remove the must on the bottom when all is said and done? Glass containers are cheaper...

I made an account yesterday assuming I would use it, and I was right :h I am using pastuer champagne yeast, which was put in 40 minutes ago, and narry a bubble has risen. This is my first wine. Is this normal? At which point should I be concerned that the fermentation isn't happening...