Originally Posted by Collikunas
Thanks for the info! I'm looking into doing a Cabernet sauvignon and a sauvignon blanc. Any ideas as to what I should supplement to boost my flavor and dimension of the wines?
It depends on what you're starting with. If you're starting with a kit, a good quality kit (usually $125 and up) needs nothing at all and in fact is better left unassisted with extras. If you're starting with grapes, you may have to adjust the acid and pH. If you're starting with frozen juice, it usually has been acid adjusted along with the brix.
Generally, the only things in quality grape wines are quality grapes, so I'd be very hesitant to add anything for the most part.