How to increase ABV level of almost already done any wine

[Jomon jo]

I smashed and boiled grapes water and all things after I added 3gm Yeast into a total of 13 ltr wine , please give a general advice to alcohol content of final wine already sugar levels are little higher in wine , I daily stir the wine well.
Should I need to add more yeast , sugar is already more than unough I don't have hydrometer, but just advice what should I do to increase alcohol level of wine,

 

[Barbarossa]

Pour in some cheap vodka.

 

[Jomon jo]

Pour in some cheap vodka.

Yes I will try

 

[DuncB]

I'd let it finish first and taste it. Then make cocktails if needed. Not before.

 

[Jomon jo]

I'd let it finish first and taste it. Then make cocktails if needed. Not before.

It's almost done I tasted , flavour and sugar ok , but I felt alcohol levels is not achieved as expected, sugar level is little High, so if I add 5gm Yeast will this kill wine? Or it make wine into a non drinkable . . . because I give preference to increase alcohol content without add ready made alcoholic liquid or liquor but if there is no way I will try to add some vodka. . .

 

[bracconiere]

Pour in some cheap vodka.

or boil it under a condenser.....

 

[Jomon jo]

or boil it under a condenser.....

Already boiled before adding Yeast added only 4gm Yeast suger level still High can I added more yeast?

 

[bracconiere]

Already boiled before adding Yeast added only 4gm Yeast suger level still High can I added more yeast?

i'm sorry that was just my attempt at humor, i meant make brandy out of it.

do you have a hydrometer? i'm not sure about crushed grapes, but usually fruit juices ferment to 1.000, or less...i believe?

adding more yeast isn't going to increase the alcohol content, if it tastes sweet still, give it more time.

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[Jomon jo]

i'm sorry that was just my attempt at humor, i meant make brandy out of it.

do you have a hydrometer? i'm not sure about crushed grapes, but usually fruit juices ferment to 1.000, or less...i believe?

adding more yeast isn't going to increase the alcohol content, if it tastes sweet still, give it more time.

https://www.ebay.com/itm/Homebrew-B...818496?hash=item3daa384140:g:o4wAAOSwlR9caEzv

Ohh thanks , I understand I should wait, but normally I bottle after 21 day, but today I tasted I never felt kick, I added only 3gm Yeast for 13liter wine, and 4.5kg sugar , acroding to normal yeast:sugar:wine ratio 13L : 4.5kg : 3gm please correct me for proper ammount Yeast to
be added. . .no I have no hydrometer, if I teast a glass wine I can predict ammount of alcohol in it yes I will buy one. . .

 

[IslandLizard]

What yeast did you use? Where did you get it?
Do you know if was healthy (alive)?

Did you see any signs of fermentation? Such as foam appearing on the top, little bubbles rising up through the wine, airlock activity, etc.?

 

[Jomon jo]

What yeast did you use? Where did you get it?
Do you know if was healthy (alive)?

Did you see any signs of fermentation? Such as foam appearing on the top, little bubbles rising up through the wine, airlock activity, etc.?

Yes I can see bubbles,foam, sparkling sound , before 10days bubble and foaming was High ,but at this time 23rd day, it shows small ammount of bubbles and foaming, I poured in a ceramic clay jar and just closed with gap ,and jar kept inside a big plastic jar and closed it .
Like shown in photo

 

[bernardsmith]

Hi Jomon Jo - and welcome.
Yeast is not really the issue. If you ad too little yeast the yeast can become stressed and the stress damages the taste and smell of the wine but the yeast will still ferment the sugars. You can never add too much yeast (You can, but too much is like a kg in 4 L of wine and most amateur wine makers don't buy their yeast by the brick). If your wine tastes very sweet then the yeast have not finished fermenting and as others have commented you REALLY need an hydrometer to monitor what the yeast are doing. Have they stalled? are they still fermenting but slowly? Are they fermenting at a clip but they have a lot of sugar to get through?
You say that you never got the "buzz" you expected... OK but that may be because you are building a tolerance to alcohol and THAT may have nothing to do with this wine.
Thirteen liters is about 3 US gallons and 4.5 kg is about 10 lbs. Ten pounds of sugar = about 400 points divided by 3 gallons = 1.130 (I am ignoring the sugar content of the boiled grape juice (why did you boil the juice? Did you plan on making jam?) and gravity of 1.130 has a potential ABV of about 17% ABV . That ain't nothing but most yeast cannot tolerate anything like that amount of alcohol so I would be surprised if any of the yeast are in any position to ferment more of the sugars still remaining - and remember I have ignored the sugars in the juice itself. Most wines are made with a starting gravity of about 1.090 - 1.100 (12-13% ABV). Can you get an hydrometer? Without one you have no way of knowing with any certainty whether the yeast have died; are still fermenting or whether the fermentation has stalled. But according to your own figures you are expecting a great deal more of even the most robust wine yeast than yeast can do. Your recipe is perhaps the real problem, in my opinion.

 

[Jomon jo]

Hi Jomon Jo - and welcome.
Yeast is not really the issue. If you ad too little yeast the yeast can become stressed and the stress damages the taste and smell of the wine but the yeast will still ferment the sugars. You can never add too much yeast (You can, but too much is like a kg in 4 L of wine and most amateur wine makers don't buy their yeast by the brick). If your wine tastes very sweet then the yeast have not finished fermenting and as others have commented you REALLY need an hydrometer to monitor what the yeast are doing. Have they stalled? are they still fermenting but slowly? Are they fermenting at a clip but they have a lot of sugar to get through?
You say that you never got the "buzz" you expected... OK but that may be because you are building a tolerance to alcohol and THAT may have nothing to do with this wine.
Thirteen liters is about 3 US gallons and 4.5 kg is about 10 lbs. Ten pounds of sugar = about 400 points divided by 3 gallons = 1.130 (I am ignoring the sugar content of the boiled grape juice (why did you boil the juice? Did you plan on making jam?) and gravity of 1.130 has a potential ABV of about 17% ABV . That ain't nothing but most yeast cannot tolerate anything like that amount of alcohol so I would be surprised if any of the yeast are in any position to ferment more of the sugars still remaining - and remember I have ignored the sugars in the juice itself. Most wines are made with a starting gravity of about 1.090 - 1.100 (12-13% ABV). Can you get an hydrometer? Without one you have no way of knowing with any certainty whether the yeast have died; are still fermenting or whether the fermentation has stalled. But according to your own figures you are expecting a great deal more of even the most robust wine yeast than yeast can do. Your recipe is perhaps the real problem, in my opinion.

Yes I think boiling was a wrong step it was , I will buy a hydrometer, ohh I still needs to wait to complete this slow fermentation of my wine , I think the Yeast not exists as very active, did the sugar content killed them?

 

[bernardsmith]

It is possible that the sugar content was too concentrated. I don't know what kind of grape juice you used. Wine grapes have juice that is close to 1.090. Table grapes have juice at about half that concentration but if you added 4.5 kg of sugar to table grape juice that is a sugar content with a gravity of about 1.180 and it very likely would act on yeast in the same way that if you drank a few pints of olive oil as if that were water...

 

[Jomon jo]

It is possible that the sugar content was too concentrated. I don't know what kind of grape juice you used. Wine grapes have juice that is close to 1.090. Table grapes have juice at about half that concentration but if you added 4.5 kg of sugar to table grape juice that is a sugar content with a gravity of about 1.180 and it very likely would act on yeast in the same way that if you drank a few pints of olive oil as if that were water...

Yes let me measure ABV with hydrometer and I will wait for fermentation completion, if sugar is still over quantity in wine what I can do?

 

[bernardsmith]

If the wine is too alcoholic for the yeast OR the sugar is too concentrated for the yeast you could dilute the wine with more grape juice - if you can determine the gravity of the juice with your hydrometer. OR if the juice tells you how many gms of sugar are in each specific portion size. You divide the total volume by the portion size and you multiply the grams of sugar by the number of portions to get the total grams of sugar in the juice. Assume 450 gms of sugar = 40 points (1.040) then you can determine how much juice you need to dilute the wine to give you a starting gravity of about 1.090 - 1.100.

 

[Jomon jo]

If the wine is too alcoholic for the yeast OR the sugar is too concentrated for the yeast you could dilute the wine with more grape juice - if you can determine the gravity of the juice with your hydrometer. OR if the juice tells you how many gms of sugar are in each specific portion size. You divide the total volume by the portion size and you multiply the grams of sugar by the number of portions to get the total grams of sugar in the juice. Assume 450 gms of sugar = 40 points (1.040) then you can determine how much juice you need to dilute the wine to give you a starting gravity of about 1.090 - 1.100.

Ok I just try it thank you very much for your valuable advice, I will test and come back with results

 

[bernardsmith]

Good luck.