How do i make my wine have a higher alcohol content?!
Answers: i want to make some really strong wine, if anybody knows how please let me know.and is ok to add more sugar doing the fermenting stages ( first 5 days)
there are 2 main options here. The easy one is to use less water and more juice (if you are making a country style wine). If you didn't use water, just juice (fresh pressed, store bought, whatever), then your other option would be to add some other form of fermentable. This means sugar of one kind or another. The most common would probably be corn sugar (dextrose). If you're adding dextrose to a five gallon batch, each pound would raise your final ABV approx. 1%. Your other options would be honey, cane sugar, brown sugar, maple syrup, etc. (anything with sugar). Just make sure to keep an eye on your original SG while doing this, and remember, too much adjuncts will ruin your wine. It's one thing to add a pound or 2 of dextrose, or a couple pounds of honey to a five gallon batch, but past that and it starts thinning it out too much.
add grain alcohol
y would u want more alcohol
It's fine like it is. Leave it alone.
better mix it with whisky r brandy r rum..... thats simple
wow dude. you need some help! go to AA and get sober. My dad died an alcoholic and I was addicted as well. Alcohol is not for the body and you don't need it.
Please, for your health, quit today.
More sugar will do the trick. You may need another strain of yeast that can tolerate the higher alcohol level. Or you can always top up with vodka when you are done as in a fortified wine.
after you skim the top ,let stand longer then befor
Why is it that "former alcoholics" seem to think that just because they can't control themselves that, that means others shouldn't drink???
But to answer your question: Yes, you can add some additional sugar, but as one poster said, this may require getting a different yeast strain as different yeasts can survive in different amounts of alcohol...for instance when I'm making mead (honey wine) I use a champagne yeast as it is capable of surviving up to about 12-15% aalcohol by volume...then if I'm really feeling crazy I'll add a pint to a quart of Everclear (True Neutral grain spirits) to a 5 gallon batch...this will bump the alcohol up to about 17-21% then age the batch for about a year and it tastes great (pretty harsh when first bottled, but mead needs to age regardless of it being fortified....)