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I understand you, my friend! But I have to use those articles because it can not get in my country additives (is prohibited)!

Yes, I want to be normal additions ...

I can not raise the rate of alcohol, but these additions ...

Raised the alcohol level of 10% which is 13% ... was completely crushed grains

Put these additions to the secondary fermentation (wine red) ... and got impressive results with wine yeast Yellow corn and barley and oats and a little pomegranate molasses ... What do you think of these additions?

Yes, wine and spirits are illegal in my country, I do their manufacture in my house, and I'm trying that I make the right way! I did not understand the meaning of:(fermaid O),(DAP),(fermaid K)???

Did you mean (Hydrogen Sulfide) ?

Like what, my friend? I want natural sources can be provided?

Does this add the following ingredients to the yeast can be useful: 1 - Oats. 2 - Malt. 3 - atom. 4 - pomegranate molasses. ?

I want a way to mitigate the high acidity of wine? Sometimes rising level of acidity in the wine (white) Why?

How can control the acidity? Are the figure 3.5 is the appropriate number for the acidity of the wine?

Yes, my friends, I'm tired so I got: 1-Wine yeast. 2-hydrometer. 3-Refractometer. Thank you for helping me >>>

How did you calculate the ratio of alcohol?

I measured the wine by Alheidromitr: SG 1.001 / At 28 C° / Add 3 degrees SG=1.004 : (1083-1004) / 7.4 = 10.67% Is this true؟

If hydrometer used in the measurement after fermentation?

Was measured the sugar device (Refractometer) measurement = 1085, after 16 days of measurement = 1032: (1083-1032) / 7.4 = 6.89%

I am doing my making wine (white, red wine grapes) from 100% natural juice Use yeast bread and directed by alcohol nearly 8%, recently used wine yeast but gave me only 7% alcohol, Constant temperature 25 Celsius, I want alcohol nearly 12%? Components and tools: 1 - gallon steel. 2 - 100%...