Does anyone have any experience or thoughts about using a different (non-kit) yeast with Cantina kits? I have bought two Cantina 21-litre kits from a local HB shop, cut price (£20 each) because they are short-dated (end December 2018). The kits are Cabernet Sauvignon and Shiraz/Merlot. Cantina’s marketing propaganda says they have bred a particularly vigorous strain of yeast, so the kits will ferment out in 5 days. That’s what concerns me. Various posts suggest the “5 days” claim should be disregarded, a more realistic timescale being a couple of weeks, and this sounds more reasonable. Posts also suggest making the kits to about 19 litres rather than 21 litres, which I accept. However, how good is the yeast? Horticulturalists breed roses by repeatedly selecting for size and colour, with the result that they produce some beautiful large roses. However, the beautiful large roses have no scent, as it was not selected for and was consequently bred out of them. I suspect the same has probably happened with Cantina’s vigorous yeast: it has been selectively bred for vigour and speed of action, i.e. to convert sugar into alcohol, carbon dioxide and water as rapidly as possible, and has probably lost the ability to produce all the tiny amounts of more complex substances which give all the nuances of taste and scent to wine. Hence my question. My thoughts are to use Young’s general purpose wine yeast (because I have a good supply of it), or to buy a couple of sachets of more specific red wine yeasts. Does anyone have any comments, suggestions, or experience? Thanks.