rfondriest
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- Feb 16, 2015
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I plan to add 4-5 lbs of sugar to my next Island mist kit (probably raspberry dragonfruit shiraz). I have read similar posts on this but was hoping for a bit more clarity on the exact process i need to take to end up with a 10-12% abv product. With these kits costing around $60 i would hate to screw a batch up.
Questions:
Is this as simple as just dissolving 5 lbs of sugar into boiling water, letting it cool then adding it to the primary fermenter along with all other ingredients listed in step one "primary fermentation?"
Also, what should my hydrometer read at this point if trying to reach 10-12%?
If i add 5lbs of sugar will i have to make any modification to the kit instructions before bottling? ie more yeast, longer wait periods etc...
I am new to wine making so any tips at all would be greatly appreciated!
Questions:
Is this as simple as just dissolving 5 lbs of sugar into boiling water, letting it cool then adding it to the primary fermenter along with all other ingredients listed in step one "primary fermentation?"
Also, what should my hydrometer read at this point if trying to reach 10-12%?
If i add 5lbs of sugar will i have to make any modification to the kit instructions before bottling? ie more yeast, longer wait periods etc...
I am new to wine making so any tips at all would be greatly appreciated!