WineXpert island mist kit in 5 gal carboy?

[kansas-sailor]

My local retailer told me that if I wanted my kits to have a little more kick and still the same balance and sweetness, to primary a six gal batch then put it in a five gallon carboy and save any remaining for topping off so I am not using water for topping. Just wanted to tap your minds and see if you have heard of or done this. Heard of the sugar and f pack deals. Any other suggestions? Don't want jet fuel just a lil more kick lick 9%

 

[DoctorCAD]

I'd quickly get a different local retailer.

5 gallons instead of 6 WILL throw off some of the chemistry.

If you truly are set on making stronger Mist wines (although I can't imagine why) add sugar until the SG is in the 1.085 range.

 

[kansas-sailor]

Thank you and I believe I will stick to them the way they are there is a reason I buy island mist, I enjoy them only though about raising alcohol content because of the FEW critics that tell me that's not wine.

 

[Dugger]

What you are describing really won't change your wine profile since you are fermenting at the full 23 litres in the bucket and then racking to smaller secondary + bottles? and then using your bottles/jug to top up and presumably drink what you don't need for top up. Make sure you use airlocks on your bottle(s)/jug or whatever you use for the extra so it can complete fermentation safely.

 

[kansas-sailor]

See that's what threw me when he said ferment the full 6 gal kit. Thanks for proving I am not insane in thinking this sounded odd

 

[kansas-sailor]

I have to add I tasted a sangria zif blush kit today that had 3lbs of sugar added in the beginning and it tasted very nice. So I might try that on my next deep flavor wine.