Island Mist - When and How Much Additional Sugar

[keri2000]

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 to ferment than the standard 7-10 days?

Thanks!

(I've got a Zinfandel/Shiraz blend in secondary now - so excited for that one!)

 

[fuelish]

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 to ferment than the standard 7-10 days?

Thanks!

(I've got a Zinfandel/Shiraz blend in secondary now - so excited for that one!)

More info would help...like batch size and an OG reading for starters...

 

[keri2000]

More info would help...like batch size and an OG reading for starters...

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 or quality. Really my question is about the latter part of my message. At what point does the wine start changing in an unfavorable way as far as flavor goes when adding sugar?

 

[fuelish]

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 or quality. Really my question is about the latter part of my message. At what point does the wine start changing in an unfavorable way as far as flavor goes when adding sugar?

Can't rightly say, as I'm basically a mead maker, but, playing around with an online mead calculator, adding 5 lbs of honey or so should bring you up to around 11%-ish....personally, I'd add honey as a fermentable (or maybe white grape peach juice in some amount) as opposed to just plain sugar, but that's just me....calculator appears to give the idea that 4 lbs of sugar should do about the same....hope this helps a bit ...here's the link if ya wanna check it out...can be configured for various fermentables (fruits, honey, sugars,) - takes a lil playing with to get the hang of, but it helps a lot when adding fruits, etc, to a recipe. http://www.gotmead.com/2014-04-16-20-10-09/mead-calculator.html This is all just guesswork, as I know nothing about kits in general, let alone the kit in question. What might be nice would be to get a champagne yeast (dunno what's included with the kit), ferment kit as is, and bottle carb in appropriate bottles.......would make a nice light sparkling summer refresher

<edit> as far as when to add, I'd add it right up front, as this is starting as a low gravity must and won't be terribly high in the scheme of things with the additions (well, depending on the yeast you have.....but that's a whole 'nother can 'o worms...... )

 

[keri2000]

Can't rightly say, as I'm basically a mead maker, but, playing around with an online mead calculator, adding 5 lbs of honey or so should bring you up to around 11%-ish....personally, I'd add honey as a fermentable (or maybe white grape peach juice in some amount) as opposed to just plain sugar, but that's just me....calculator appears to give the idea that 4 lbs of sugar should do about the same....hope this helps a bit ...here's the link if ya wanna check it out...can be configured for various fermentables (fruits, honey, sugars,) - takes a lil playing with to get the hang of, but it helps a lot when adding fruits, etc, to a recipe. http://www.gotmead.com/2014-04-16-20-10-09/mead-calculator.html This is all just guesswork, as I know nothing about kits in general, let alone the kit in question. What might be nice would be to get a champagne yeast (dunno what's included with the kit), ferment kit as is, and bottle carb in appropriate bottles.......would make a nice light sparkling summer refresher

<edit> as far as when to add, I'd add it right up front, as this is starting as a low gravity must and won't be terribly high in the scheme of things with the additions (well, depending on the yeast you have.....but that's a whole 'nother can 'o worms...... )

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 local honey producers here in Colorado so maybe I'll do a bit of both. I'll report back with results and what I actually did.

 

[vNmd]

I have done the green apple kit several times and it takes about 5 pounds of corn sugar to get to 1.090 when I start. The kits ferment dry (0.992) which gets to the 12 - 13% range before the F pack. I check the gravity as I am putting the kit together and stop at the 1.090 area which is where I want to be. Search on some of the gravity calculators online to play with the numbers to get where you want to be. One thing to remember is the sugar has volume so I don't add all the water the kit says to. I leave maybe an inch before I reach the 6 gal mark then add the sugar. It usually works out about right.

 

[keri2000]

I have done the green apple kit several times and it takes about 5 pounds of corn sugar to get to 1.090 when I start. The kits ferment dry (0.992) which gets to the 12 - 13% range before the F pack. I check the gravity as I am putting the kit together and stop at the 1.090 area which is where I want to be. Search on some of the gravity calculators online to play with the numbers to get where you want to be. One thing to remember is the sugar has volume so I don't add all the water the kit says to. I leave maybe an inch before I reach the 6 gal mark then add the sugar. It usually works out about right.

Awesome, thank you!

 

[keri2000]

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.

 

[Tbruml]

2 lbs table sugar in primary. Dissolve it in the bentonite slurry. easy peasy. Made the peach apricot chardonnay and the raspberry sangria for daughter's wedding this way and everyone smiled.

 

[FamilyTradition]

Might add another question,

Thinking about doing an island mist kit. I believe the directions say to use a 10 gallon primary, would I be safe using a 6.5 gallon Carboy? I think it's lower abv so it shouldn't ferment too vigorous should it? Sorry for my ignorance, I have only ever made beer

 

[keri2000]

Might add another question,

Thinking about doing an island mist kit. I believe the directions say to use a 10 gallon primary, would I be safe using a 6.5 gallon Carboy? I think it's lower abv so it shouldn't ferment too vigorous should it? Sorry for my ignorance, I have only ever made beer

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.