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Chilkat

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I put about 21 pounds of berries,
2.5t pectic enzyme,
10lbs sugar,
Kv-1116,
GoFerm,
2.5t Tannin,
5gal water,
2t acid blend,

SG was 1.060 and was going to beef that up with some more sugar tonight after work.
When I made berry wine last time, it was amazing. Should I add more sugar? Will it make much difference with the berries already in there?

I know this blend of berries makes an incredible wine and this batch, I know the mouth feel is so robust and silky, that it could take higher ABV.

I'm used to making mead and this is a much easier brew than honey. I would like to see what you guys suggest.
 
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