https://homemade-alcohol-college.blogspot.com/2008/03/sugar-wine.html Steps to Make It. Keep the sugar in syrup form so it can be mixed in easier. To reach 22% ABV you will need around 3.75 pounds of sugar per gallon of wort. And, this is in addition to the sugars that are already being naturally provided by the fruit involved. http://www.franklinbrew.org/brewinfo/candi_sugar.html Do the fermentation in two steps. In a large, cleaned, and sanitized gallon-sized glass container, dissolve the sugar in the water. Add the mashed grapes to the water and sprinkle the active dry yeast over the top, but don't stir. Cinnamon sugar lids recipe (makes 6) Ingredients: 1 pack of ready rolled shortcrust pastry. 1 tsp ground cinnamon. I've been trying to make sugar-wine (pure rocket fuel) to ferment to dry. Sugar shine recipe is definitely fast and cheap to make. NOTE on red wine: use a dry red wine. If I knew more about wine making I would have known that I added too much sugar by following the recipe. 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. I must have tried 4 batches so far, and to date, no joy. 3 tbsp sugar. 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. After the sugar loaf is used up stir gently and serve. The sugar will melt and drip into the wine. Don’t use citrus. At the same time, put your yeast into a small dish of lukewarm water to start it reacting. I've been using 3 lbs. Initially only use half of the total sugar syrup and after a week of fermentation add the balance along with more nutrient. Add rum (little by little) to keep the fire burning until the sugar loaf is used up. Make a simple syrup by dissolving equal parts sugar and water together in a saucepan, and then add that to the wine before bottling. Adding all this sugar at the beginning of fermentation can result in a big problem. I do have a hydrometer and did take an initial reading was 1.050. The recipe calls for 9 pounds of sugar in 6 gallons. So far it hasn't happened. 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. It should fizz up and smell faintly, well, yeasty. I used a recipe for dandelion wine from a friend of mine who has recently passed. For a 7.5 gallon (28 L) vessel, pour 1.5 to 2 gallons (5.7 to 7.6 L) of solution. Once stabilized, add sugar to taste. sugar with 1 tsp nutrient and 1/2 tsp energiser for a 1 US gal batch. Pour the sugar solution into the vessel. The hydrometer has not moved off 1.170. ADDING SUGAR FOR HIGH ALCOHOL. 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. Gather the ingredients. Many wine recipes will find for producing high alcohol and stronger wines will call for 2 or 3 pounds of sugar per each gallon. Soak the sugar loaf with rum and light up the alcohol. If you like you can also use the orange or lemon wedges too. Once your fruit is clean, mix it in with your water and sugar in a big pot on low heat. Method: Pre-heat oven to 200C/ 400F/ Gas Mark 4. You should add sugar or sweeteners to your own personal taste. It will work, but it doesn’t produce a very tasty wine.