I step my fermenting time up to 10 days form 7, but the wine is still a little too sweet. Should I go 14 days and use half the sugar? Or do I need all of the sugar to raise the alcohol content?
After two days, I start burping my wine by slowly unscrewing the cap than closing it back. I'll do this every other day, and when I put it in the fridge I very slowly bleed off the excess gas. Will crack open cap daily in fridge.