Elderbrew1
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Too increase alcohol content in wine... is it just a case of increasing Stuart and yeast to give a higher ABV?
Alcohol content
- Thread starter Elderbrew1
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Just increasing sugar content in the must will increase potential ABV. The necessity of more yeast will depend on how much you increase the sugar content. Be careful with sugar. Too much will lead to unwanted flavors.
bernardsmith
Well-Known Member
Not sure I understand the usefulness of adding more yeast . Certainly with dry wine yeasts they are packaged to ferment dry any volume from 1 - about 6 gallons and are cultivated to produce a wine with a standard alcohol concentration. Assuming that your volume is within the standard range and assuming that you are not trying to create rocket fuel then there is no need to add more yeast. Indeed, if you have made a batch of wine and you want to boost the ABV then adding fresh yeast with the additional sugar may result in killing the new yeast - because you will be asking that yeast to immediately become acclimated to a high alcohol concentration.
