First attempt was a blackberry wine. I used the wrong yeast and it turned out dry and "hot " with too much alcohol present. Now I have a bead on a sweet mead yeast that I'll try when doing this again. My second wine that I just bottled was a reisling from concentrate. Followed direction on can AND used a sweet white yeast. I like it but it seems "flat". No depth. I just feel like something is missing. I used 2 cans of Johannesburg reisling to make 4 gallon. Think it was 4 cups sugar and some acid blend. Don't know if there's something else to use or what. I used sparkalloid after about 2 months to clear it up. After a week on thar I racked and let sit for a month. Used glass carboy. Just curious if there's something I'm not using or doing