I did one of them last September. This is an expensive kit, so take god care of it.
I used BM45 yeast, instead of the supplied EC1118. I wanted something a little more fruit forward. BM45 will really foam up alot, so make sure you have a 7.9 gallon or larger fermentor bucket. Of course you can split the kit into two separate buckets.
Even in secondary, it continued to foam so much I had to remove the air lock and install a tube, which ran down into a glass bottle partially filled with a sanitizing solution.
I oaked it per the instructions. For me personally, I don't think it needs more oak, but to each his/her own.
I still have it in the carboy. Tasted it a week ago. It is already nice, but it is going to be very nice in another six months or so. So I will not bottle it for awhile, yet.
I would study different yeasts and think about using something besides EC1118 on such a nice, delicate wine. Take a look at this chart:
https://docs.google.com/viewer?url=http://www.morewinemaking.com/public/pdf/wyeastpair.pdf
Many Yeasts besides EC1118 need a little more care and some extra nutrients. If you do go with a different yeast, you should do a yeast starter. Add some nutrients (Fermaid K) on about the 4th or 5th day of active fermentation (go by nutrient instructions). This is especially required for BM45.
Regardless of what yeast you use, even though it doesn't have a grape pack, be sure to stir down the foam and stir in some oxygen every day until it is ready for secondary. Once in secondary, keep it from all oxygen.
During fermentation, try to keep the temperature down in the 70's or very low 80's if possible.
Let this guy age for awhile and you will be very happy with the results.
