New on winemaking question about sugar

[papaross]

I only make fruit wines from kits and I read that you can get more alcohol if you add a simple sugar syrup, but the people mentioned on this site to use #1, #2' etc of sugar to receive certain alcohol level, what does # mean (cups?) or lbs. Plse let me know. And if you have a good hint of how I can get more alcohol from a fruit wine kit. I make my fruit wine kits from winekitz in Canada. Tks

 

[JohnT]

Rather than that,

could you please provide your starting sugar % or specific gravity.
Also please provide the total volumne of wine and the level of alcohol (abv) that you are trying to achieve. We can then very easily calculate the amount of sugar you need to add.

thanks

johnT.

 

[GaDawg]

For the Orchard Breezin type kits I use 4 lbs of sugar in a simple syrup as part of the water added and my starting SG is about 1.080. Ferment dry and my AVB is usually 10-12%

 

[WI_Wino]

Also rather than blindly adding pounds of sugar, I would say you should use a hydrometer to validate your SG. That will tell you what your ABV will be (approx).

 

[garymc]

Go to this site. It has a chart with pounds of sugar, specific gravity, and percent alcohol. Read the whole thing so you can adjust for temperature and account for fermenting below 1.000. http://winemaking.jackkeller.net/hydrom.asp

 

[Vertumnus]

# refers to lbs

 

[olusteebus]

Or download this app. for sugar addition, use four digits and no decimal points.

http://mpesgens.home.xs4all.nl/thwp/winecalc.html