I recently bought the Cherry wine kit at full price. followed the instructions and it blew through the airlock after adding the remaining water. It seems to be best if the initial 3 days are at around 25 degrees celsius. In this way the tumultuous fermentation takes place with plenty of space. It's all in the temp. Racked it off into clean and rinsed DJ added the stabiliser, and then a day later the Cherry flavouring and finnings. Allowed to clear for 15 days. It's bloody aweful. No flavour, and all i can smell is sulphides. I also did a Rose' kit a while after which at least has flavour and smelt good when i racked it off. It seems to me the stabiliser ruins it. It must be metabisulphate or similar. Is it really necessary to use this. Frankly , i am not impressed at nearly £9 a pop for something that just tastes chemically is not what i was looking for. Everything was streralized and rinsed 3 times.