I made most of my wines from fruits and sugar, but have done a few kits.
The kits claim to make 6 gallons, and recommend using chemicals to stop yeast growth and promote clearing. I don't use these, and instead let the kits sit way longer, letting the yeast fall out of suspension on it's own.
I start these kits out at 5 gallons, and then top up with water every time I rack. I figure this will dilute to the 6 gallon amount by the time it's clear. Anyone else do this?