Recent content by Opsamk

If it tasted a bit hot, it should contain some alcohol but it sounds like barely any of the sugar was eaten by the yeast meaning your yeast died early. What did you clean your bottles with and what temperature did it ferment in?

Yea, I was screwing around with my very first wine brew along with root beer brew and this diagram I created before my first batch of wine. It only took 2 days for the wine to reach peak concentration(all sugar depleted) at around 10% alcohol content. My first impression was it tasted like tires...

Just cap it and let it carbonate itself, this works for champagne yeast.