A simple question. I have read about adding sugar to the fermentation to increase the SG for greater alcohol content. What type of sugar should be used? Will simple granulated sugar work or should I be looking for a brewers type sugar?

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Simple sugar is fine. You may use just about any type of true sweetener, honey, sugar, Molasses, cane sugar, corn sugar and so on.... Be for warned, all newcomers think, "Hey add more sugar and get a higher proof, ohh boy". Well that is not the case, wine yeast have tolerance levels. Check your yeast type before adding some may only produce up 14% some may go to around 26% or a bit more. Most will not go over that mark. In wine making you can ALWAYS add sugar to a point but once you add it you cannot take it back out. Too much and it does not ferment then your done, batch wasted.....

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Thanks for the information. I was able to bring my wine from a potential of 8.1% to 10.4% by adding 2-1/2 cups of granulated sugar. My SG was 1.065 before and 1.083 after. According to the kit, I needed to be a minimum of 1.08.

Thanks again.

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