Why is homemade wine so strong?!
Why is homemade wine so strong?
my ex mother in law used to make it all the time this one called banana wine well half a bottleof that would make me so drunk it was lethol she used to get pissed all the time on the stuff,(shes still going though but dont touch the stuff anymore(health problems)i used to love that banana wine though
Answers:
The strength is based on how much sugar their is available for conversion to alcohol by the yeast, and how much of that sugar you allow the yeast to convert. The kits I have used to make homemade wine called for halting the yeast once the "normal" wine strength was reached. Otherwise the yeast would keep on going and make it stronger.
I would assume your mother in law is not taking that step. It is also likely their was more sugar available to begin with in that recipe.
Sound tasty by the way.
I'm guessing because there's no additives in it. I don't drink wine, so I don't know. Hope this helps! -question001
We are home wine makers for over 20 years... the first question is how sweet is the wine you mention (banana?)... generally, home wine makers that want a higher alcohol level add a larger amount of sugar which when fermented, converts to alcohol. There are specific measures and instruments which should be used to test things like "bricks" that have an effect on the total alcohol level in the finished product.... many home makers do not invest $ or time in these items because they prefer the higher alcohol in the finished product. Hope this helps.
because when they stomp the grapes in the bathtub they leave residue of toe jam and athletes foot and that increases the proof percentage of the wine