Ok, so you all probably look down upon this but I am trying to make wine from welch's 100% grape juice. I have bakers yeast as well which sucks and I have regular table sugar. How could I maximize the alcohol content of this "wine" and still make it taste ok? Also, what is the recommended time I should let it sit? I'm a fairly new brewer so need all the help I can get. Thanks!
How to maximise alcohol content in this wine?
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No hooch threads. While I have no proof, this topic is typical of an underage member.
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