First of all, I'm using any real information for application to my wine.
Second, what is forbidden about discussing amounts of sugar and the possible ABV? We are NOT discussing the "D" word.
Third, if your only getting 6.7 from 2 lbs/gal, YOU SERIOUSLY NEED SOME NEW SUGAR! The amount of natural sugars in the cider I get net more than that without adding any. I added 1lb/gal to a 5 gal batch of cider and it yielded 11%
according to the hydrometer AND the vinometer.
Fourth, we talking about adding X amount of sugar to Y amount of water/must to equal 1 gallon.
I have a few cans of various concentrates to toy with. I only have EC-118 right now. To use it up, I want to make 2 diff batches, 1 gal each. I want to push the yeast to it's limit without making a sweet wine or wasting sugar/other ingredients.
To be honest, I'm not in the game for award winning wine. I'm in it to get smashed. I don't care for snooty wine tasting connoisseur type activities, I like to get hammered.