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I don't remember the original sg, just used the pre and post fermentation reading in the equation to get my ABV and probably not accurate , I used some blackcurrants and raspberry in a muslin bag, crushed. Still very new at this so every batch a learning curve, but no disasters yet.

I've made a couple batches of Merlot and Malbec, also experimented adding my own fruit during fermentation, some good results using kits and the wine is to my liking. However it's missing the body which makes it taste weaker than the 9.8% I know it is. So how do I get the wine to taste full...