So little history. I got started making wine because I had a customer of mine bring me in a couple bottles of wine. Very good, but one of the bottles had a "thicker" mouth feel. More alcohol taste. I like that but have not been able to duplicate it. I have followed recipes and all tasted good but to me, watery. I've read that a thicker wine just has more alcohol. So am I thinking correctly that I need to add more sugar prior to fermantation to make a thicker wine? The highest wine I made was just over 1.100 but still didn't come out the same. But I haven't let much of my wine age eather. I'd ask the man that gave me his but he has sense pasted. Maybe it's a age thing. Sorry for the ramble but thanks in advance.