So at this point im a few kits in, all being 45 day kits. I just started my first batch of Cab. Sauv. made from fresh juice from a local produce supplier. My question what can winemaker do to replicate this quick wine drink-ability, while using whole sale fresh juice? Most recipes calls for at least a year to be drink worthy, and yet i can drink a bottle of kit wine in a few months and it taste pretty darn good.