Richard,
I don't know what happened with your fresh grape experiments, and I can only speak from one experience so far, but adding the pressed skins to the kit seemed to add nicely to the flavor profile, particularly by adding more tannic elements - this probably also means I'll need to age it longer before it's drinkable. I can't say that it did anything for the color since the kit juice was already quite dark. Also, when topping up I never use water - I always use a similar style commercial wine or other wine that I've made and have on hand.
Your description of the Cellar Craft kit and the "crushed grape pack" sound good - if I can get my hands on one I'll give it a try. I don't have a local source for them - can you tell me where you've gotten yours?
Thanks,
Ed