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Why did you make a yeast starter?
Why did you add sugar?
I've had yeast packets in the past that were not viable and it was 2-3 days before I knew no fermentation was going on. With the yeast starter I know within hours and the yeast colony has a jump start.
The kit potential alcohol was around 10%.. I bumped it to over 12%. If I wanted anything under 10% I'd just have a beer. I researched Italian style pinot grigio and most describe abv 12-13%.
 
I've had yeast packets in the past that were not viable and it was 2-3 days before I knew no fermentation was going on. With the yeast starter I know within hours and the yeast colony has a jump start.
The kit potential alcohol was around 10%.. I bumped it to over 12%. If I wanted anything under 10% I'd just have a beer. I researched Italian style pinot grigio and most describe abv 12-13%.
Usually useing simple syrup 2 quarts in the primary will get you there .
However reducing the water level to 5.5 would do the same effect without changing the structure , because it’s a concentrated you can do this. Fact .
 
Usually useing simple syrup 2 quarts in the primary will get you there .
However reducing the water level to 5.5 would do the same effect without changing the structure , because it’s a concentrated you can do this. Fact .
I do make a syrup before adding to the must. I don't doubt that reducing the volume will also increase the potential alcohol. It also leaves too much head space in my 6gal carboy. I'm not inclined to top up with that much store bought wine. I have purchased a 5gal so moving forward I'll have that option. Thank you for your input. I appreciate that there is a place to seek advice from more experienced winemakers.
 
Head space can be controlled with understanding the how to recognize the pressure inside verse’s pressure outside the carboy .
Timing is everything in wine making , you have the control over the process , racking down is always a good idea .
I’ve never topped up , I have control of the process ..keep your eye on the bubbler it tells the story
 

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Hard to believe you haven’t lost any wine with that kind of headspace. I watch my airlocks all the time. Sometimes there is pressure sometimes not. Weather conditions contribute to what’s going on inside the carboy too.
 
You have to remember when I shift from fermentation to a secondary fermentation , it’s not quite done .
I control the fermentation from that point forward.
Keep your eyes on the. Bubbler look at were the internal pressure in the carboy is saying to you ? Listen and learn what the process is telling you.
Then you can either rack down or use nitrogen to control the cap .
 

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Now their in there finial stages racked down with a nitrogen gas cap
 

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Newest one basic kit with a touch of Black Current, Cabernet Sauvignon basic with a twist , a good every day wine🍷
 

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I actually bought fresh juice ( pure).
And used it making a black currant cab , a couple of years ago and held on to a quart in the refrigerator,. Stiil good so I used it .
You can also use the currant juice you can bybfrom most home brew stores.
 
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