ChuckB68
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- Mar 25, 2019
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I've been making the kits for several years now since I have very little space or FUNDS for the good stuff. It's passable, and will do for weekend kicks.
But I'd like to make the Cabernet Sauvignon STYLE a little stronger. SG was 1.06.
After some thought, I tossed in 700g of icing sugar in about 25 liters of concentrate+water. Yeast is EC 1118.
Will it make much of a difference; i.e. how much should I put in for ~5% stronger?
And what staggering should I do in putting in more sugar?
(I hope to stagger once I drink it, too!)
But I'd like to make the Cabernet Sauvignon STYLE a little stronger. SG was 1.06.
After some thought, I tossed in 700g of icing sugar in about 25 liters of concentrate+water. Yeast is EC 1118.
Will it make much of a difference; i.e. how much should I put in for ~5% stronger?
And what staggering should I do in putting in more sugar?
(I hope to stagger once I drink it, too!)
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