I'm getting ready to start a new kit (6 gallon). WineXpert Eclipse Shiraz, Barbarossa Valley, Australia. I'm thinking about deviating from the instructions a little. I came across an article named "Extended Instructions for Making Wine From Kits". These instructions take a 28 day kit and stretch it out to 180 days. I don't plan to go that long, but several weeks longer than 28 days, then let it bulk age. The biggest deviation is to hold back 1 gallon of must, then add it back in when the fermentation in the primary fermenter slows down. Another deviation is to add tannin. It suggested 1 to 1 1/2 tsp. Does anyone have experience with this? Or any tips or suggestions? I was also reading a thread that mentioned adding chocolate. This sounds like a good idea for this wine, but I will probably try chocolate in a small batch first.