dwfwino,
Thanks for starting this thread. It has been interesting to see the thoughts of others on this subject.
We are two of those who can detect KT and to us it makes the wine undrinkable so we are most interested in making kits that don't have it.
We started out in March with upper end WE kits and since we like reds have made more reds than whites. All of the WE red kits(4) we have mad and tasted have KT. The two WE whites had some at first but are now at 6 and 8 months very drinkable - even delicious.
We started experimenting with Mosti AJ last summer making mostly reds so none of them are ready but KT does not seem to be as strong in them. I'm not sure I would say it is totally absent though. HOwever, our one MM AJ white does not have KT.
What I have decided to do is go with the Mosti line for most of 08 wine making, adding only one WE kit, but including an excursion into the RJS line with a couple of trials. Our WE reds will sit most of this year. On the other hand, I find myself opeing the WE Fr Chard pretty often. Maybe another of those is in the cards for 08 too.