Years ago (ca. 1983) I made a lot of wine but got away from it while the boys were growing up. Now they are grown and gone and I am going to make wine again. I remembered that you have to have a carboy, a primary fermentor, a variety of hoses, some campden tablets for sterilization and some tannin to polish the wine, then you basically ferment it for a week to let the yeast take over and rack the wine for months while it wines. Anyway, I go to the local vintners and she says, "Wow, you've really been out of touch for awhile, haven't you?" I don't like hearing that from a lady who must have been eight years old, but I swallowed my sedimentary pride and asked her to guide me through the marvels of modern winemaking. Turns out it is all in a kit. You don't even add sugar. You put in water and yeast, stir and let it sit a week. Then you rack it to a carboy and let it ferment for two weeks. That's it, she said, and you have the most wonderful wine in the world. So, I have five gallons (total cost $49) of Merlot perking in the corner, but my question is this: has anyone ever tried this new way of making quality wines and if so, how is it? Thanks in advance.