I made a zinfandel blush which turned out pretty good with a nice berry flavor. I did the same kit a second time and it wasn't very good, I can't explain it very well other than to say it had a much less pronounced berry flavor and was harsher. I had it temperature controlled at 68 degrees during primary fermentation and whatever the instructions recommended after that. My wine store guy said to stop fermentation at a hydrometer reading of 1.00 and the sweetness will be better. Coming from a beer brewing background I don't know much about wine, has anyone heard of this and will it bring out the berry flavor more or are wine kits just inconsistent like that, with one batch being good and the next not so good?