Slyder73
Member
- Joined
- Jan 6, 2010
- Messages
- 41
- Reaction score
- 1
Greetings everyone. I've been reading these forums for a few months now, joined up a few weeks ago, and have made my first 2 batches of Wine Expert kits.
I'm about to start 2 more batches but have a couple of questions.
I suppose first, is that doing correct SG readings my 2 kits came out at approximately 12% and 11.5% alcohol. The particular kits they were aren't as important as what I want to do next.
I have 2 more Wine Expert kits to start in the next week or so, a Wine Experts, "World Vinyards" Sangiovese, and a Wine Experts, "Vinters Reserve" Sauvignon Blanc.
What I'm wanting to know is if there is a way, with these kits to enhance to 14% to 18% by either adding sugars at some points, or mixing or adding yeasts that end with a higher alcohol content?
I'm asking without deep knowledge of terminology or procedure so I hope my question is clear to those with more expert knowledge. How can I enhance the final alcohol content to a bit more than the kit gives and still have it pleasurable to the palate?
Thank you for any suggestions and information.
I'm about to start 2 more batches but have a couple of questions.
I suppose first, is that doing correct SG readings my 2 kits came out at approximately 12% and 11.5% alcohol. The particular kits they were aren't as important as what I want to do next.
I have 2 more Wine Expert kits to start in the next week or so, a Wine Experts, "World Vinyards" Sangiovese, and a Wine Experts, "Vinters Reserve" Sauvignon Blanc.
What I'm wanting to know is if there is a way, with these kits to enhance to 14% to 18% by either adding sugars at some points, or mixing or adding yeasts that end with a higher alcohol content?
I'm asking without deep knowledge of terminology or procedure so I hope my question is clear to those with more expert knowledge. How can I enhance the final alcohol content to a bit more than the kit gives and still have it pleasurable to the palate?
Thank you for any suggestions and information.