Using schnapps flavors in wine making

In wine making the fermentation process eats up the essence of the fruit and usually leaves very little flavor. Sometimes I add pure juice to the finished product in order to boost the flavor. The problem with that is that it really sweetens the wine and "waters" it down, reducing the alcohol content. One way around this that works pretty well is to use a flavored schnapps liqueur essence. This boosts the flavor  without increasing the sweetness and volume too much.

I've had success with the "Top Shelf" brand. Tons of flavors (60+) and one small bottle will make a difference to a 5 gallon batch.