how do we increase the alcohol content in home made wine
you can add sugar to it before and during the active fermentation.
adjust your hydrometer to the level u want it...
More sugar means more alcohol, but there are a few things to consider:
Be wary of dumping all the sugar in at the start. Some yeasts don't do well if there's too much sugar in their environment.
Instead, consider using a technique referred to as syrup feeding. Get the initial fermentation going, then every few days, pour in one or two cups of syrup. "Syrup" is merely two cups (almost a pound) of sugar dissolved in one cup of boiling water, and cooled to room temp. (Never add hot liquids to the wine).
Consider also using a yeast that produces a high alcohol level (for example, Red Star Premier Cuvee) - it has a better tolerance to alcohol (their own waste product), and survives long enough to convert all the remaining alcohol.
Another thing to consider, giving the yeast some yeast nutrient, because with more sugar to ferment, the yeast colony needs to survive longer.
And yet one more thing to consider, is that the yeast will continue to ferment for as long as they can survive in their increasingly toxic alcohol filled environment, but once they give up the ghost, any remaining sugar (called residual sugar) contributes to the sweetness of the finished wine. You could get stuck with an overly sweet wine if the fermentation dies out early.
With the technique of syrup feeding, you WILL get more alcohol, but unless you take accurate before and after SG readings with your hydrometer, then add up all the changes in SG, and add this to your starting SG, then figuring out what the ending Percent Alcohol is a mess, at best a guess.
And be careful you don't generate too much alcohol. An overly "hot" wine is not a pleasure to drink.
i prefer to start with a 1.095 sg. and red pastur yeast. i have never had trouble with this.
short and simple.
I tried to add sugar after 3 or 4 days and the wine jumped out of the jug ???
can you syrup feed if the fermentation has stopped. how much yeast needs to be added to raise alcohol level from 9 to 12 percent in 5 gallons
Iv always heard when makin wine or beer that the more yeast u use the better n is yeast from the grocery store good to use
The trouble is: If you use too much yeast, it can't find enough nutrients, gets lazy and doesn't do its job properly.
Yeast from the grocery store is good for making bread, but will usually make only a low-alcohol wine.
whta if at the end before degas the wine?
I just made my first gallon with regular yeast and it tastes like dirty dishwater. I sent away for wine yeast and hope the next gallon does better.
I use yeast from the grocery store and the alcohol content in my homemade wine is way too high
Dude say that to my hangover I had this morning! Try 3.5Litres 50% real grape juce and 50% concentrate, no preservatives, put in platic bottel with 1 sachet bread yeast, leave for 3 days, the add 1 teaspoon bread yeadt, leave project for a further 7 days. Filter project into another plastc bottel, store in fridge for a day, and drink, FEEL the alcohol content that night, and TRY to get back to me the next day lol
From someone who has not had a hangover in years ... It sounds as though you had too much sugar in your grape juice.
I am surprised that 'bread yeast' went that high !
Just try the recipe stunning red wine hic *
Some time back when I was making wine, instead of just taking grape juice adding some sugar and yeast and waiting I took 5 gallons of juice and boiled it on the stove, While it was still hot I added 5 LBS of sugar mixed it in good then let it cool. When it got to about 90F I put it in a 5 gallon glass carboy and added some regular old baking yeast, I let it work and in 3 weeks it cleared, I racked off the clear stuff and it tested at 14% ABV. Somehow the boiling artificially aged the wine like it had been setting in a wine rack for 10 years or more. I guess you could call it brewed wine and I thought 14% was pretty high for grape wine.
You could always get some 100 proof vodka and add some to your wine. I think a lot of the commercial wines out there are not really wine but a mix of grain and grape juice, It's not fermented but manufactured.
but if u add few wheat grains along with yeast n sme sugar to it .....it wil increse d strenght n wheat wil help yeast to do d work n make ua wine less watery
I will have to look at this. As I am not sure about it increasing body but you are right about it adding nutrition to the yeast.
Normally there's plenty of nutrient in grape juice for the yeast, You could add 5 lbs of sugar to 5 gallons juice and use some distillers yeast, you can get up to 28% abv.
My wine test like vinegar""exp_if grape is 1kg'and how much sugar and yeast needed
Just add methanol hehehe
It's hard to get 28% abv in wine,If you get that much with distillers yeast it's taken all the wine flavor out and your drinking hooch not wine. I try to get 25% in my liquor mash and I'm lucky if I get 18% abv. So out of 100 gallons of mash I get 18 gallons of 160 proof alcohol. wine is supposed to be about 10-12% abv tops. more than that and your just drinking hooch not wine.
Making wine is the art of natural fermentation of grape or other juice into alcohol. As soon as you start tampering with that it turns into hooch.
how to make wine.
Yeah, it's right fermintation is the process
Here are the benefits of my wine making experiences with fruit. My orchard consists of pears, apples and grapes so I will concentrate on making wine with these. You can use other fruits in a similar way.
I have found over the years that over ripe fruit are best. Your problem is that over ripe fruit attracts insects, so it is best to pick the fruit as late as possible but before it is a windfall or gone soft. The fruit needs to be stored until you are ready to use it, and then ripened until it is over ripe.
Making the Wine
Once your fruit is over-ripened, crush it to a pulp and add it to your fermenting container, with the juice. I use a 13 gallon plastic drum as my fermenting container, but any similar plastic drum will do, even if it is smaller. Your drum will need a lid, and this will need to be airtight to prevent infection by insects, although it need not be 100% airtight during the winter when the insects have gone.
Add some of the sugar to the fermenting bin and stir it in very well until it has all dissolved. Then add your yeast and your wine should start fermenting. You should ideally keep the fermenting bin at around 21C, so keeping it in your living room should be fine. Wine will continue to ferment at lower and higher temperatures, so don't worry if you don't have room in your living room. Fit the lid onto the fermenting bin and leave the wine to ferment for about 4 to 7 days. Every day, test your wine with the hydrometer and add more sugar if necessary, remembering to stir well to dissolve the sugar. You will need to stop adding sugar when the fermenting stops due to too much alcohol and hopefully the wine we be sweetened to suit your palate.
After a few days, you need to draw off the liquid into fermenting jars (demijohns), leaving the fruit pulp behind. The easiest way is to pour the liquid through a strainer or a sieve. 2 or 3 thicknesses of muslin will do the job just as well. Squeeze the juice out of the remaining pulp to get as much juice as possible from the fruit. Fill the fermenting jars to within a couple of inches of the top and fit a bung with an airlock. The bung and airlock will allow the gases produced by the fermenting to escape and prevent unwanted bacteria and insects attacking your wine. Leave your jars to continue fermenting, testing with the hydrometer and adding sugar as necessary. Again you can keep these jars in the living room to allow the wine to continue fermenting.
Before bottling, ensure that your wine has completely finished fermenting. If the wine continues to ferment in the sealed bottles, then the gases produced by the fermenting will cause the bottles to explode. The racking will help prevent continued fermentation by removing the yeast. You can tell if the wine has finished fermenting by leaving it in the fermenting jar after the second racking and fitting a bung and airlock. If the wine turns cloudy, then there is still yeast in the wine and it is still fermenting. You can stop the fermenting by adding one crushed Campden tablet for every gallon of wine. If the wine is not fermenting, then bottle the wine and seal the bottles with airtight caps or corks. If using corks, store the bottles on their sides to keep the cork wet and stop it from shrinking.