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I really liked it! Too me, it was much smoother then sauvignon blanc that I've had in the past.

Makes sense.. anything I could have done differently in the process to avoid?

@joeswine just cracked the WE sauv blanc that I did a peach fpac on. Neighbor said she had a glass (was ok) then corked it and put it in the fridge for 2 days... after two days she finished the bottle and said it was better. Any thoughts on this? Dare I say she thought it was much better...

Sour

This is my 3rd wine kit (lodi cab sauv with skin pac, chilian sauv blanc that I added peaches to, and now the double Noir) . So far so good. I did notice all (most) of the granular oak got left on the sides the bucket at the high kreusen mark. Smells delicious! Just degassed SG: 1.088 FG...

Just following up-- Last time around with EC-1118 on a WE Cab Sauv it powered through and finished in ~9 days. This batch has been more like the little engine that could.... SLOW and steady, just chugging along constantly @ 72 degrees F. I popped the lid to get a better smell and look and...

Just to follow up and document our adventure. Winexpert- Sauvignon Blanc Classic; 4 week kit Made fpac out of 3 small peaches; Washed, sliced, and sautéed with 1-1.5 cups SB. let cool in pan started with the Bentonite and warm water and dissolved the best I could added juice and rinsed bag...

I don't see where adding zest to a premium kit would do harm, given you understand how the kit is already set up. In the wise words of Joe, less is more you can always add more later

Thank you everyone for contributing to this thread! Ive been reading this over the last 3 days. I picked up a cheaper (WE Sauvignon Blanc) for the wine and summer sipping. Picked up the kit from the LHBS for ~75 I think. Kit still seems more expensive than the $45-60 that some are...