A few questions.
1. Can I get away without using yeast nutrient?
2. I'm going to make two batches, one normal and one "strong." I'm wantin to make this puppy as alcoholic as I can with it still tasting good. How much sugar can I add and get away with? Also should it be regular or
brown sugar? I have Nottingham, sf-04, white wine, and champagne yeast. Thoughts?