Steps to Make It. It will work, but it doesn’t produce a very tasty 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. If I knew more about wine making I would have known that I added too much sugar by following the recipe. The hydrometer has not moved off 1.170. NOTE on red wine: use a dry red wine. I must have tried 4 batches so far, and to date, no joy. http://www.franklinbrew.org/brewinfo/candi_sugar.html Do the fermentation in two steps. I do have a hydrometer and did take an initial reading was 1.050. Adding all this sugar at the beginning of fermentation can result in a big problem. 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. It should fizz up and smell faintly, well, yeasty. Make a simple syrup by dissolving equal parts sugar and water together in a saucepan, and then add that to the wine before bottling. If you like you can also use the orange or lemon wedges too. Keep the sugar in syrup form so it can be mixed in easier. Initially only use half of the total sugar syrup and after a week of fermentation add the balance along with more nutrient. The sugar will melt and drip into the wine. Cinnamon sugar lids recipe (makes 6) Ingredients: 1 pack of ready rolled shortcrust pastry. 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. So far it hasn't happened. Method: Pre-heat oven to 200C/ 400F/ Gas Mark 4. https://homemade-alcohol-college.blogspot.com/2008/03/sugar-wine.html 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. You should add sugar or sweeteners to your own personal taste. I've been trying to make sugar-wine (pure rocket fuel) to ferment to dry. At the same time, put your yeast into a small dish of lukewarm water to start it reacting. Don’t use citrus. I've been using 3 lbs. To reach 22% ABV you will need around 3.75 pounds of sugar per gallon of wort. ADDING SUGAR FOR HIGH ALCOHOL. 3 tbsp sugar. Soak the sugar loaf with rum and light up the alcohol. Add the mashed grapes to the water and sprinkle the active dry yeast over the top, but don't stir. Once your fruit is clean, mix it in with your water and sugar in a big pot on low heat. I used a recipe for dandelion wine from a friend of mine who has recently passed. The recipe calls for 9 pounds of sugar in 6 gallons. Once stabilized, add sugar to taste. 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