I had used champagne yeast and it fermented very dry, with harsh alcohol bite. After a few weeks, this has evened out nicely. I haven't bottled it, but I siphoned off a gallon and mixed it about half and half with minute maid lemonade, which is pretty sweet and not too tart. That scales the alcohol back to 5.5% so you can actually have a couple. It is fantastic! Very refreshing.