So I made my Niagara Mist Sangria White Zinfandel, and it fermented quickly at 20 degrees for some reason, anyway, it is all done and clear and just BEAUTIFUL, but it tastes like weak fruit punch. Not much alcohol or body or flavour. It needs a BAM! Can I add grain alcohol and concentrated raspberry juice, or just a bottle of some nice lusty red wine?It needs everything, sweetness and tartness.