If I add a significant amount of sugar to my wine making process, will the fermentation process....?!
Answers: yield a higher volume of alcohol?
This Birdy thinks the better question is, "Would I feel intoxicated if I'd be confronted with you covered in chocolate on our first misyar night? Mmmmm...yeah..the answer would be a definite YES! yippy!
I'm not sure on wine making, I know it makes very little difference to Spirit fermentation, unless more Yeast and other nutrients are added as well.
I DO know that one shouldnt add extra sugar when bottling beer as this tends to remove caps unwantingly after a week or two, causing wastage..sigh
Short answer, Yes.
Depending on what sugar source you use (cane sugar, corn sugar, honey, etc.), the amount of the boost will be different. If using cane or corn sugar, it is approx. 1% per pound per 5 gallons of must.
I would not recommend adding more than a pound or 2 per 5 gallons though, because if you add too much the yeast will not be able to ferment it all (depending on what strain of wine yeast you are using, it's only tolerant up to 14 or 18% 'ish).
Also, the higher the sugar content, the longer it takes for fermentation.