I don't think the IP is being hailed as the real value here, I think it's the convenience of being able to click "Buy Now" and get the exact amounts without having to go anywhere or worry about lots of leftover grains. *shrug*
I actually had spectacular results with the pear cinnamon cider. I basically added some dextrose and fermented with Cotes des Blancs wine yeast. It was unremarkable after about 2 months. I then forgot about it. After 12 months or so, it was mind-blowingly good. The pear and cinnamon flavors...
In that case I will cross my fingers that the pH, established yeast population, and alcohol will keep the beasties in check :o)
Good to know, though. I'll pasteurize like I have in the past from now on.
I'm still doing fine with my buckets for now, but if I need a new fermentor, I might go with one of these. $20 for the harness seems excessive, though.