To reach 22% ABV you will need around 3.75 pounds of sugar per gallon of wort. sugar with 1 tsp nutrient and 1/2 tsp energiser for a 1 US gal batch. I've been using 3 lbs. It should fizz up and smell faintly, well, yeasty. After the sugar loaf is used up stir gently and serve. 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. Don’t use citrus. 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. Cinnamon sugar lids recipe (makes 6) Ingredients: 1 pack of ready rolled shortcrust pastry. Pour the sugar solution into the vessel. Many wine recipes will find for producing high alcohol and stronger wines will call for 2 or 3 pounds of sugar per each gallon. Once your fruit is clean, mix it in with your water and sugar in a big pot on low heat. Steps to Make It. At the same time, put your yeast into a small dish of lukewarm water to start it reacting. Add the mashed grapes to the water and sprinkle the active dry yeast over the top, but don't stir. 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. So far it hasn't happened. http://www.franklinbrew.org/brewinfo/candi_sugar.html Do the fermentation in two steps. Adding all this sugar at the beginning of fermentation can result in a big problem. I must have tried 4 batches so far, and to date, no joy. And, this is in addition to the sugars that are already being naturally provided by the fruit involved. 1 tsp ground cinnamon. 3 tbsp sugar. Initially only use half of the total sugar syrup and after a week of fermentation add the balance along with more nutrient. ADDING SUGAR FOR HIGH ALCOHOL. 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. Once stabilized, add sugar to taste. Method: Pre-heat oven to 200C/ 400F/ Gas Mark 4. Soak the sugar loaf with rum and light up the alcohol. It will work, but it doesn’t produce a very tasty wine. If you like you can also use the orange or lemon wedges too. The hydrometer has not moved off 1.170. The sugar will melt and drip into the wine. Add rum (little by little) to keep the fire burning until the sugar loaf is used up. Gather the ingredients. https://homemade-alcohol-college.blogspot.com/2008/03/sugar-wine.html In a large, cleaned, and sanitized gallon-sized glass container, dissolve the sugar in the water. 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