Originally Posted by redstar89
Hello, thank you for your reply. The issue is using the cocktail will it screw it up? Also the potential alcohol is only at 10% " I don't care about that to much" but here is some additional details. Its in a new Mr.beer keg. I used generic one step for sanitizing.
Instead of "potential alcohol", it's easier and more customary to use the "specific gravity scale". What does that say? It's next to the PA scale, but I don't have a hydrometer with me right now so I can't see the correlation.
The cocktail will not really "screw it up" in the sense the wine will be ruined. But it won't taste as good as if you would have used 100% juice. It will be thinner and have less of a "wine" taste and more of an alcohol taste.
The wine should finish very tart and dry, but it can be stabilized and sweetened later on and that can help alot.