Adding More sugar to wine

[MRW1960]

I started my 1st bottle on 9/29, and 3 bottles on 10/3. I sampled the 1st bottle 2 days ago, very dry, and cannot notice any alcohol. I tried my Apple Cider I started on 10/3 this morning, same results. The 1st bottle had 2 cups of sugar and the Cider was made with 1 Cup sugar. Just want to know if I should boost the sugar content?. The bottles have been in a 75 degree environment. Or should I just let ferment longer. Also they didn't taste very good. How would I go about boosting the sugar to the bottles. I'm kind of frustrated! Is something wrong. I followed the instructions exactly. Thanks in advance.


Michael

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I started my 1st bottle on 9/29, and 3 bottles on 10/3. I sampled the 1st bottle 2 days ago, very dry, and cannot notice any alcohol. I tried my Apple Cider I started on 10/3 this morning, same results. The 1st bottle had 2 cups of sugar and the Cider was made with 1 Cup sugar. Just want to know if I should boost the sugar content?. The bottles have been in a 75 degree environment. Or should I just let ferment longer. Also they didn't taste very good. How would I go about boosting the sugar to the bottles. I'm kind of frustrated! Is something wrong. I followed the instructions exactly. Thanks in advance.


Michael

Is it fizzy, is it fermenting?

[MRW1960]

Yes, very fizzy. I also tasted them unclarified. The bottles are rock solid and fermenting. I notice that the yeast is on the bottom of the bottles. I'm wondering if certain types of fruit juice may take longer to ferment. Some are blended with Pomegranate, Black Cherry and Blueberry juices. I used preservative free juices, all natural.I would figure that the straight apple juice I have for the cider would ferment faster. Maybe wait longer before trying again. I'm sure you know. Thanks.


Michael

[ezcaps_phpbb3_import2]

Yes, very fizzy. I also tasted them unclarified. The bottles are rock solid and fermenting. I notice that the yeast is on the bottom of the bottles. I'm wondering if certain types of fruit juice may take longer to ferment. Some are blended with Pomegranate, Black Cherry and Blueberry juices. I used preservative free juices, all natural.I would figure that the straight apple juice I have for the cider would ferment faster. Maybe wait longer before trying again. I'm sure you know. Thanks.


Michael

What was the sweetness level? Too sweet? Too sour? You can't add more sugar at this point because if you tried you'd have a re-creation of Mt. St. Helens on your counter top, however there are things you can do. Tell me more about the flavor.

[MRW1960]

Actually not sweet at all. Has kind of tannic taste on the back of the tongue. And a slight sour taste.

[ezcaps_phpbb3_import2]

Actually not sweet at all. Has kind of tannic taste on the back of the tongue. And a slight sour taste.

That means all the sugars are getting used up. Put it in the fridge. Once its mostly clarified (and still cold), back sweeten it to taste.

[MRW1960]

Its in the fridge. I tried it again today and I could sense the alcohol. Thanks. I will remember all this. The 1st bottle I referred to has a medley of juices. Maybe takes longer to ferment. Thx!! 8-)

Michael