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You could probably use that. The kit calls for a thing that holds at least 7.9 gallons (the Vintner's bucket is that size) but I'm not seeing the immediate bubbling that I did with my shiraz/zinfandel kit and there isn't a sawdust packet so there won't be too much sludge at the bottom.

Well I made the kit and added 2 lbs of corn sugar in primary. OG is 1.064 so if it comes down to .994 FG, I'm looking at around 9.3%. Thanks everyone for your help.

Awesome, thank you!

Well you totally peaked my interest with your suggestions. I think I'm gonna make it tomorrow and adding white peach grape juice sounds really really cool (and since these kits are smaller in volume, I hate just adding all that water to bring it up to 6 gallons) - I also like to support the...

Oh sorry I thought I mentioned what I was doing. I'll be starting with an Island Mist kit in the flavor raspberry peach sangria. The batch size will be six gallons and the expected OG should be 1.048–1.052. I would to increase the alcohol to about 10-12% but don't want to compromise the flavor...

Awesome thanks for the info! I think I'm gonna pick up the raspberry peach sangria kit. Can you tell me if the kits taste similar to the Arbor Mist wines? I'm looking to make some for my mom and I would like to see if she will like them. Thanks!

Oh weird, I just asked about this. How much sugar did you add and what affect did it have on your final alcohol content?

When and how much additional sugar (and what kind) should I be using to boost the alcohol content without ruining the end flavor? I would like to take it up to around 9-10% if possible. I have read 1 lb, 3lbs, and 5lbs. Also does this go into the primary fermentor stage - does it need longer...