I've had this kit sitting in the basement for a while, and I'm itching to give it a try. Curious if anyone has made it, or has suggestions. I don't see too many Master Vintner kits discussed on the forums here, maybe because you have to get them from midwest or northern brewer and their online prices are a bit high. In any case, the picture shows what comes with the kit. Not too much, really. 16L of juice, two different packs of oak chips, and some raisins. I'm definitely going to swap out the EC 1118 for rc-212. Will a generic yeast nutrient be ok for that swap? The LHBS sells a blend of DAP and urea. I will also surely add some oak cubes after clarifying, and I'm going to skip the sorbate. Other tweaks I'm considering: With the raisins, I could do an extended maceration, but not sure if that's worth it for raisins, as opposed to skins. I am even considering chopping them up to get everything they have to offer... Thoughts? Never made a kit with raisins before. Possibly some fermentation tannins up front. Other thoughts for this wine style? Thanks for any and all suggestions!