I'm making a high sugar wash that I plan to flavor afterward to make wine coolers. I want to get the alcohol % to around 17. I want to use 5 gallons of water, and about 7.5kg of granulated sugar. I've tried this recipe before using just 5 tsp of fermax yeast nutrient. It worked fine except it produced a lot of H2S, and I had to aerate it for days before it was drinkable, and in the end I ended up dumping it out, and I'd like to avoid that this time. I was told that because its a plain sugar must I need to up the dosages of yeast nutrient, and also add some additional DAP this time. I was wondering if anyone had any suggestions on proper dosages of these I would follow the instructions on them but they seem to be for regular fruit juice wine, and I was told the dosages would be far different in a plain sugar batch. I have a scale that is accurate to the gram so weight measurements would be preferable, if not any other is fine.
Thanks a ton in Advanced!!
Thanks a ton in Advanced!!
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