Originally Posted by Pickled_Pepper
If your temps were on the warm side...then yep, it only took 3-4 days to complete. It's going to need tome time to mellow out since you added additional sugars and used champagne yeast. You can let it sit a few more days where it is...or you can go ahead and rack. Either way is fine. I'd give it a few weeks and taste it again. If you are looking to drink it sooner or are looking for a lower alcohol content, try using an ale yeast and keep your OG under 1.060.
Thank Pep. The temp on the guage on the outside of my fermenting bucket is 72 so it is prolly a bit warm
Thanks for the quick response and reassurance