Im going to try EdWorts apfelwein for the first time, i understand that 2 lbs of dextrose gives a nice kick at 8.5% abv but i have a 3 lb bag and wouldn't mind 9.5% abv Would the extra pound of sugar give the wine yeast trouble? Would it be too dry? Would it maybe give it a slightly sweeter taste? as some say they sweeten it after... Just asking before i add the 3 lbs... im guessing if 3 was better than two for some reason, thats how he would of made it. So what are the drawbacks?