WineXpert Island Mist Peach Apricot Chardonay

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mnwc2004

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This will be my fifth kit. I am learning a lot from this site. However I find it difficult to search for specific answers without investing hours of reading. Not a complaint just an observation! So I am sorry if this question has been answered before. I am looking to increase the alcohol for this kit. I don't want it turning into jet fuel though, how much sugar would I be able to safely add without ruining the kit? What kind of sugar should I use? Table sugar? Also should I use the yeast included or a different yeast and if so what kind? I actually do not know what yeast they include as I do not have the kit in my hands yet.
Thank you for any help!
Nicole
 

cpfan

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It's probably EC-1118, and I wouldn't bother switching the yeast in this type of kit regardless. It's not as if you're making a decent chardonnay.

You should be able to stir in table sugar; however, some people turn it into a simple syrup. I have only used corn sugar, but it costs more except I used to have a supply of free corn sugar.

Re not making jet fuel...ALWAYS ALWAYS use your hydrometer.

Steve
 

mnwc2004

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I'm making this wine as a crowd pleaser. I don't care if it's not a "decent Chardonnay". My friends and family will likely enjoy it. So if the starting SG is 1.060 I could raise it to 1.080 and still "be safe"? I believe I read it should be kept under 1.100 to avoid jet fuel. Was just trying to confirm.
 

Johnd

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I'm making this wine as a crowd pleaser. I don't care if it's not a "decent Chardonnay". My friends and family will likely enjoy it. So if the starting SG is 1.060 I could raise it to 1.080 and still "be safe"? I believe I read it should be kept under 1.100 to avoid jet fuel. Was just trying to confirm.

I think that's a good target, when I boost these type kits, I usually shoot for 1.090, but will also add a little white grape concentrate with it in an attempt to produce more body to handle the ABV.
 

mnwc2004

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I appreciate the help. I do think I will use the sugar/grape juice concentrate combo and just keep adding a little at a time a keep testing. I just didn't want to over do it and ruin a $70 kit.
 

Johnd

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I appreciate the help. I do think I will use the sugar/grape juice concentrate combo and just keep adding a little at a time a keep testing. I just didn't want to over do it and ruin a $70 kit.

I don't know if you buy online from LabelPeelers, but they offer the concentrate and sugar boost regimen with the IM kits......
 

mnwc2004

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Will just adding the white grape concentrate help raise the SG. I see welches has a white grape peach concentrate. Would adding that be a bad idea?
 

bakervinyard

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@mnwc2004, I add 2 pounds of table sugar and about 1/3 of the F-Pac. This kit started out as my summer house white wine. Now I make it year round and whenever I go anywhere I have to bring some to the party. Bakervinyard
 

brewbush

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I have made a few of the island mist kits and have settled on 3 pounds extra sugar at the start. 6 cups.

This usually puts the OG at 1.070-1.072.
I save the Fpack for flavoring. I make many dry wines so I keep these for what they are....sweet wines for friends and family to use on ice or mix with crushed ice in a blender with some tequila.
 

SBWs

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I use a 4 lb bag of sugar and a few ripe bananas
 

Boatboy24

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Will just adding the white grape concentrate help raise the SG. I see welches has a white grape peach concentrate. Would adding that be a bad idea?

Not a bad idea at all.

As already stated, 1.080-1.090 would be just fine for this style of wine. Some add table sugar, some add part of the f-pack, some do both. Others still use corn sugar, or simple syrup. Any of these will work. Just add a little, stir well, measure SG.
 

winegary

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Just finished this kit a month ago. I boosted the alc. to 10%. Followed the kit to the letter except for: adding a pack of white grape concentrate and sugared up to about 1.080. It did just fine. I think I could have upped the alc. to 12%.
 

mnwc2004

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I appreciate all the great input! I'm looking forward to this one! I love the dry reds but I don't have many friends or family that will help me drink them. I think this kit will be much more popular with that crowd.
 
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GaDawg

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I use 4 pounds of table sugar in a simple syrup. The reason I use 4 lbs. is that is what is in the bag.[emoji41]
 

GaDawg

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I know this is an old thread but has anyone served this peach [emoji527] Chardonnay with a slice of fresh or frozen peach as a garnish?
 

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