well, tasting it, the wine seemed a little tart, this was during the second racking so I heated some water, added 1 cup of sugar dissolved it, let it cool and added it to my wine. This was about a 2-2.5 gallon batch. I also at the same time cooked down 2 lbs of fresh frozen blackberries to make the f-pac you told me about earlier, to add some flavor. I cooked them down and strained the juice, let it coll and added. That was about a month ago. I made the mistake of not checking the sg after adding the sugar and f-pac, a beginner error. You are probably right, I must of added too much syrup. I does taste very mellow and good but the alc. % must be way down... oh well I will probably un cork and scrub bottles now, It made about 9 bottles. I will be starting my mayhaw wine next week and would appreciate some help with getting it started right. A mayhaw is a red berry that grows down here in the south, It is a tart berry that most people make jelly with but some of the locals do make wine with it. I have 9 lbs of berries. What size batch should I consider and where should my starting sg be for a nice table wine.... thanks