I don't know, I get a pretty good alcohol content from my kits. I just
finished fermenting two kit wines that started at 1.090 SG and ended at
0.90SG, for a computed alcohol content of 14%. That's not bad.


"LG" > wrote in message
...
> (glad heart) wrote:
>
> >I've added sugar to bring SG to a more desirable level. Any
> >amelioration is fair but remember watch your chemistry and make
> >adjustments. If an already balanced kit is compromised you'll be
> >doing yourself no flavours, er I mean favours.
>
> Many kits I think can benefit with increased alcohol levels, but many of
> them take longer to mature into a nicer wine when this is done. I have
the
> impression that if you don't add sugar, or if the alcohol content is
lower,
> it seems to be drinkable sooner. However, with a bit more alcohol, you
> might get a better wine, later. I may speculate that some kits may
> intentionally lower in alcohol because the kit makers want to sell kits
that
> can be rushed and drunk early.
>
> LG
>