I guess you have a slightly different way of looking at it than me. Kits are really just concentrated juice, so you are only bringing it to 'full strength' when you add the water. A lower end kit just means that the juice has been concentrated even more, whereas a high end kit has been concentrated only a little bit.
Also, grapes have the 'perfect' juice to ferment in terms of what they bring to the table. Any other fruit does not have all the 'stuff' to make a perfect wine right off the bat, they all lack something or have too much of something else.
Here's my 2 cents...
Primary:
At least 4 Lbs Haskaps per finished gallon (UK gallon, yes?)
Sugar or honey to an S.G. of 1.090
30g Oak chips
1/4 tsp K-meta
Pectic enzyme, per pakcage
Yeast nutrient, per package (split, 1/2 up front, 1/2 at the 2/3 point)
Yeast energizer, per package (split, same as above)
Consider raisins or dried blueberries for extra body
Yeast, try RC212?
Adjust acid as needed.
Secondary:
See how it goes, maybe you want more oak, tannins, or maybe you would like to sweeten it a bit (if so, add sorbate!). Vanilla beans can be nice too.
My secondary additions are always slow and steady, with lots of test glasses. Secondary is great, because depending on how patient you are, you can add something, wait a month, taste again, add again if needed.
Hope this helps...
