I got my first winemaking kit for Christmas, and got the "Island Mist Blackberry Cabrenet" juice for my first try. Little did I know that the potential alcohol was only 6.5%, and little did I know that I could add sugar to boost the alcohol potential.
Anyway, this juice has been bubbling away in my primary fermenter for a few days. I assume it's too late to add sugar. Is this true?
Thanks,
Chopper