I have made the California Connoisseur and the RJS Grand Cru Rieslings. The CC took a while to come around. It was mediocre until about the 9 month mark and then it turned around and was pretty good. Only 2 bottles left. That batch fermented fast (3-4 days) and at a higher temperature than I had planned. I controlled the temps on the Grand Cru ferment (45 days) and bulk aged 6 months. It just got bottled a couple weeks ago so I will be tasting it around Thanksgiving. At bottling time it was promising. I think a bigger kit would probably be better.