Hi Everyone....This is my first post, lets see what kind of help I can get. I am brand new to winemaking, I just bought a wine kit so on and so forth...I am making a Cabernet from concentrate....The place where I bought it told me to add 5.5 lbs. of sugar, I did that and some. My hydrometer reading on the first night was 1.007 with an alcohol content of 9%, my understanding is that it should be higher, 24 hours later, right now, my wine is fermenting well with a bunch of foam on the top and air bubbles are starting to escape from my water lock and my reading is 1.006 starting to lower which means my process has begun....My question is, should I add more sugar to raise my levels to where most books say 11-12% alcohol or should I trust what the guy said and go with it...I dont want just Grape Juice.....Please advise ASAP! Thanks!