A friend of the family saw my wine fermenting and commented on how she used to make gallons of wine with her dad. She has his recipe ( which is super basic and simple) but ashe claims that the simple grape/sugar/water and bread yeast recipe created wine in the 40% alcohol range....is that even possible without distilling? OH YEAH, 3 pounds of sugar per gallon then 9 days in primary and strained into bottles.
alcohol content question
- Thread starter OHIOSTEVE
- Start date
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Frankly, 3 lbs of sugar per gallon and 40% abv "wine" sounds unbelievably awful.
OHIOSTEVE
Well-Known Member
agreed....just curious if it is even possible.
Well, beer yeast would find that amount of alcohol to be toxic. I have no idea about bread of wine yeast.
ifishsum
Well-Known Member
Sound more like brandy than wine. I say no way on 40% without distilling. That's 80 proof - spirits, not wine. Even 20% would be a stretch.
Jud
Well-Known Member
3lbs sugar per gallon of something that is about 1.050 to start with is about 1.190. I've seen EC-1118 go to 21% on a mead.... so it could probably ferment down to about 1.025, giving a very sweet very alcoholic beverage that is ~40 proof.
On the other hand I've seen bread yeast crap out at about 11%.... which would still be a very alcoholic beverage, but disgustingly sweet, which would probably hide the nature of a concoction like that to taste like ****.
Hoppus_Poppatopolis
Well-Known Member
Sounds like a prison brew.
