"The second thing I think I did wrong was pushing the yeast. I didn't know what I was doing, and added way too much sugar to the wine. I wanted a sweet wine, so I thought there was a way to stop the fermentation around 11%, and leave the undigested sugar in there as a sweetener. But that's really not how this whole thing works. The yeasts are like obese buffet diners. They just keep eating and eating everything that's there until they are miserable."