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Old 02-12-2014, 01:08 PM   #11
bstnh1
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Originally Posted by Yooper View Post
That's probably right, then! I don't like sweet stuff, but my best friend has made these kits a number of times (she LOVES them) and I've sampled them. I thought they were closer to 1.070, but I think she did tell me they were about 7% ABV or so.

Adding the sugar would boost the ABV, but it would make some hot alcohol flavors as well as thin and dry the wine out. In addition, a higher ABV means a wine takes longer to finish and longer to age.

I make lots and lots of kits, and I've found that the instructions really do give a great product. I think fermenting too warm and boosting it with sugar was a big mistake.

I'd ferment it at 65-72 degrees (fermenting temperature, not ambient temperature), and not add anything until I saw how it came out. You can always add stuff later, but you can't take things out!

Linda, at WE, suggested to me that keeping the must and wine at 80 degrees throughout the entire process would be beneficial - better fermentation, better degassing and better clearing.
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Old 02-12-2014, 01:30 PM   #12
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Following the directions would have given you the wine you bought. Adding sugar up front only makes alcohol, and those kits are balanced for LOW alcohol.
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Old 02-13-2014, 11:23 PM   #13
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I think if you give it 4-6 months minimum you will find the hot alcohol taste will have improved considerably.
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Old 02-14-2014, 02:07 PM   #14
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I think if you give it 4-6 months minimum you will find the hot alcohol taste will have improved considerably.
It could take longer than that, up to a year is not unheard of.
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Old 02-14-2014, 03:13 PM   #15
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I've made this kit and boosted the alcohol up with 4# of sugar, it does skew your timeline as far as how long it will take until it tastes good, like yooper said the added sugar has created more alcohol giving you the burn that you taste. give it a month and sample it again, it should have mellowed out some.
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