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Yes, basically doing everything by the book except making them 100% dry so no conditioner. Did the same with two Sauvignon Blanc kits and they turned out awesome.

To get that buttery chard, you'll want to do MLF. I use VP41 with good luck. Also add oak. Best of luck!

I have two FWK rose kits going now, both are Zinfandels. When I asked Matteo, he said of their rose kits that the Grenache is the better. So that would be my suggestion even though I haven't tasted it.

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I use water because it won't impact the wine if absorbed into the wine, isn't messy for airlock blow-outs, and doesn't have an odor.

Not a major problem.

I've made Finer Wine Kits and they taste better than the more expensive kits I've made. The Forte series comes with two bags of skins and are designed to age, but you can also do the Tavola Series and drink sooner. They also have fruit wines, roses, and whites. They're a good value, too...

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I'd wait to be sure fermentation is done before sweetening. You're aiming for 0.995 or less and then you'll stabilize. When you're ready to backsweeten, add both camden tablets and potassium sorbate.

I just use water in the airlocks.

The bubbling isn't a good indication of when things are done, so you'll want to use your hydrometer. I agree with @winemaker81 that you'll want to keep an eye on you batch as really active fermentation can make your wine overflow - might want to put a towel down.

For what it's worth, my real experience for the past ten years of making wine has not found that to be true. You have to be sure that fermentation and MLF are complete before you add k-meta or k-sorbate and then back-sweeten.

I have been making wine and doing MLF for awhile and have never found that k-sorbate adds off flavors in reds - have you had that experience? @winemaker81, have you had that issue? I ask because k-sorbate is a widely-used ingredient so easy to get and work with. K-sorbate is what I use when...

For all reds I would let fermentation go dry, let MLF complete, then add k-meta and k-sorbate, then backsweeten. It is tough to try to stop fermentation so better to let it finish.

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I use distilled or tap water that's been filtered by the refrigerator.

I've used RC212 with good luck.

I did a double batch, which is a good thing as my hubby and I both like it.

I am currently drinking Finer Wine Kit's Sauvignon Blanc and it is tasty.

Finer Wine Kits Sauvignon Blanc.