2006-06-18 09:31:20 · 17 answers · asked by *DAN* 2 in Food & Drink ➔ Beer, Wine & Spirits
See if you can get hold of Tokay yeast, it brews as quickly as others but can tolerate higher levels of alcohol. You can get your brews up to 16% alcohol by volume.
As the alcohol level rises in your brew it kills the yeast. Brewers yeast can only go up to about 4% alcohol by volume so it brews fast for beer but is useless for wine.
Remember to use a hydrometer so you don't just end up with a sickly sweet brew. If you've never read it, look out for C.J.Berry's classic book on home wine making at car boot sales or junk shops; it explains all the technical stuff and you can end up with some excellent brews. Just ignore most of the recipes because they're terrible.
Want to swap recipes? I could dig mine out and put some here.
2006-06-18 09:47:21 · answer #1 · answered by sarah c 7 · 18⤊ 3⤋
The amount of fermentable sugars is the primary factor in determining final ETOH levels. However all the sugar in the world will not matter if you are not using a high alcohol tolerant yeast such as Tokay, or Champagne. Of course you can fortify your wine with pure grain alcohol, brandy or other distilled spirits or freeze it and pour off the unfrozen liquid which will have a higher concentration of alcohol. When this is done with fermented apple juice it's known as applejack.
2006-06-18 17:48:16 · answer #2 · answered by John S 2 · 0⤊ 0⤋
Depends on the kind of wine and the quality of the fruit that you started out with. If you still have enough acid in the wine, you can add sugars to it. This can be in the form of dissolved white cane sugar or a honey. Both should be boiled prior to adding to wine in order to keep the microbiological varmants at bay. You may even need more yeast....
2006-06-18 16:41:08 · answer #3 · answered by eddievanhalen 4 · 0⤊ 0⤋
Put in something stronger, and the prof. will be the average of the two drinks. You could also add some grain alchohol (just a little) and stuff. Also, you should know, when you add sugar and yeast, they digest carbonation and alchohol so you can make a strong shampagne.
2006-06-18 16:41:51 · answer #4 · answered by Anonymous · 0⤊ 0⤋
The higher the sugar content in the grapes, the more alcohol it will have after it ferments. When fermentation occurs, yeast eats the sugar and produces alcolhol. They keep eating until all of the sugar is gone.
2006-06-18 16:37:03 · answer #5 · answered by hindejo 2 · 0⤊ 0⤋
This is called fortifying your wine. Sherry and port are examples of fortified wine. Typically you add vodka or rum to the wine, and hope that the fortified wine taste nice!
2006-06-18 16:38:38 · answer #6 · answered by Kreb D 2 · 0⤊ 0⤋
Add more sugar and wait longer for it to turn into even more alcohol? Let me know when it's ready!
2006-06-18 16:36:36 · answer #7 · answered by bigscary_monster 3 · 0⤊ 0⤋
Yes, add rubbing alcohol
2006-06-18 16:34:32 · answer #8 · answered by Anonymous · 0⤊ 0⤋
stick it in the freezer and fish the ice out after a while
2006-06-18 16:56:47 · answer #9 · answered by mesun1408 6 · 0⤊ 0⤋
Sounds like it's strong enough already,judging from your hiccup!
2006-06-18 16:36:24 · answer #10 · answered by Emma Woodhouse 5 · 0⤊ 0⤋