Add the mashed grapes to the water and sprinkle the active dry yeast over the top, but don't stir. Once stabilized, add sugar to taste. At the same time, put your yeast into a small dish of lukewarm water to start it reacting. Cinnamon sugar lids recipe (makes 6) Ingredients: 1 pack of ready rolled shortcrust pastry. Gather the ingredients. Add rum (little by little) to keep the fire burning until the sugar loaf is used up. Make a simple syrup by dissolving equal parts sugar and water together in a saucepan, and then add that to the wine before bottling. And, this is in addition to the sugars that are already being naturally provided by the fruit involved. If you like you can also use the orange or lemon wedges too. If the wine isn't stabilized before adding more sugar, it will rapidly ferment in the bottle with the added sugar and can cause bottles to burst under pressure. Many wine recipes will find for producing high alcohol and stronger wines will call for 2 or 3 pounds of sugar per each gallon. 1 tsp ground cinnamon. Adding all this sugar at the beginning of fermentation can result in a big problem. The recipe calls for 9 pounds of sugar in 6 gallons. When all of the sugar has been dissolved, carefully pour the sugar and water solution into the plastic bucket or glass carboy that you are using as a fermentation vessel. Sugar Shine Ingredients 8 Pounds Sugar,1 Pound Of Raisins 5.5 Gallons Water,2 Packets Wine Yeast Easy "Moonshine" Recipe We have all heard the quote, “Fast, good or cheap. The sugar will melt and drip into the wine. Steps to Make It. Sugar shine recipe is definitely fast and cheap to make. NOTE on red wine: use a dry red wine. For a 7.5 gallon (28 L) vessel, pour 1.5 to 2 gallons (5.7 to 7.6 L) of solution. After the sugar loaf is used up stir gently and serve. http://www.franklinbrew.org/brewinfo/candi_sugar.html Do the fermentation in two steps. If I knew more about wine making I would have known that I added too much sugar by following the recipe. I used a recipe for dandelion wine from a friend of mine who has recently passed. In a large, cleaned, and sanitized gallon-sized glass container, dissolve the sugar in the water. Initially only use half of the total sugar syrup and after a week of fermentation add the balance along with more nutrient. I've been trying to make sugar-wine (pure rocket fuel) to ferment to dry. Pour the sugar solution into the vessel. It will work, but it doesn’t produce a very tasty wine. Keep the sugar in syrup form so it can be mixed in easier. Don’t use citrus. To reach 22% ABV you will need around 3.75 pounds of sugar per gallon of wort. Method: Pre-heat oven to 200C/ 400F/ Gas Mark 4. sugar with 1 tsp nutrient and 1/2 tsp energiser for a 1 US gal batch. I must have tried 4 batches so far, and to date, no joy. Soak the sugar loaf with rum and light up the alcohol. Once your fruit is clean, mix it in with your water and sugar in a big pot on low heat. At first pour 0.25-0.5 gal / 1-2 liters of wine, add sugar (not more than 3.5-7 oz / 100-200 grams per 0.25 gal / 1 liter) and then stir it, pour the wine with dissolved sugar back into the bottle and stir it again. ADDING SUGAR FOR HIGH ALCOHOL. You should add sugar or sweeteners to your own personal taste. So far it hasn't happened. 3 tbsp sugar. It should fizz up and smell faintly, well, yeasty. I've been using 3 lbs. https://homemade-alcohol-college.blogspot.com/2008/03/sugar-wine.html I do have a hydrometer and did take an initial reading was 1.050. The hydrometer has not moved off 1.170. Http: //www.franklinbrew.org/brewinfo/candi_sugar.html do the fermentation in two steps melt and drip into the wine to the... 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