These are two very fine wines. I am an amarone' vintner and have tried various kits over the past 2 years. In fact, I'm going to place my amarone' in the 2008 International Wine Competition (I only hope it does as well as my Reisling-Gold). If all goes well, the Amarone' should have a slight residual edge on sugar around 1% or so. This will come from the Raisins, which I primary only and do stir occasionally in the primary. However, I do let my primary go farther into the fermentation than Winexpert or Mosti recommends (around .1000 or less). I find the complexity is much more pronounced and a very full body at the end. Barolo is drier than the Amarone and is intended too. Your residual sugar should be less than 1% if any at all. Again, I ferment my Barolo down past .1000 before converting to secondary. Although I do not put the raisins in the secondary, I will move the lees into the secondary. This is the key to very complex and full bodywines. I actually bulk age these two wines and even my Reislings on top of the lees. I top off with my wine style and add no water. Mosti requires and I do so to my winexpert kits even though winexpert prefers water. I would guess my bulk aging process will sit anywhere from2 to 3 months before I start moving the wine into the "clarifying" process which will take another month altogether before I bottle (about 2 rackings). Once in the bottle, Winexpert can be drank quicker than Mosti, but the taste difference clearly favors Mosti. I have compared my Amarone' against some $100+ bottles and I'm very close to those. Just need more time in the bottle since these are only 1 year old. Barolo comes along a little quicker in the bottle, but could still sit a little longer. For you, just stick with the instructions and you will do fine. I've done this for awhile and I have to keep the neighbors away and some influential people at work. A few want me to do this for a living, but I enjoy the hobby side. Let me know if I can be of help and Iwill shut up. Good luck!!