I just started another kit and decided to chapitalize it because the sg looked very low. The last time I tried this, I dumped the sugar in and created a volcano, losing about a gallon of my must. This time I decided to invert the sugar first, and then add it slowly. But, I set the burner on low and didn’t come back to it until 6 or 7 hours later. The sugar turned a beautiful reddish brown and tastes like caramel. I’ve read that people sometimes do this for beer, but wine isn’t beer. What do you think the result would be if I used this sugar in wine? Flavor? Color? Mouthfeel?