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The simplest way to hit your target abv is to use a hydrometer and keep adding sugar until you get to 14% potential alcohol. However I prefer to do the calculations, figuring the starting brix and target brix, then calculating how much sugar to add based on that. I actually never use my...

I updated the post with the sugar I added. The other night after smelling it I could tell there was plenty of alcohol in it to drink. The fermentation has really slowed down and there is no airlock activity but when I put my ear right on the bucket I could still hear some bubbles and fizzing...

Thank you for your reply. It indicates adding the sugar will not stuck the fermentation. What do you mean by rocket fuel? Montrachet tops out at 15% and won't it be drinkable if it is sweet?

Different yeast will give lower levels of sulfur and make sure you really aerate the must and shake it up really good. When the yeast doesn't have enough oxygen it makes sulfur.

The brew started at 18 brix and montrachet will ferment all that out. I'm thinking I want to add another 1.23 kilo of dextrose so it turns out sweet but I don't want to mess anything up. Right now it's doing great. I rather add the extra dextrose now than the end because I think it ends up...