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When making homemade wine?
After the yeast has converted all of the sugar into alcohol, if I add more sugar and the ferment begins again, will the alcohol content go up?
I poured a bit of the finished wine out into a glass, mixed it with sugar and poured the liquid back in. The ferment immediately began again, as CO2 began to bubble out of the liquid. That leads me to believe that by adding the sugar, the left over yeast is again actively converting the sugar into alcohol.
3 Answers
- Dirk HLv 41 decade agoFavorite Answer
As long as you have viable yeast in the wine, you could add more sugar to boost the alcohol content. You will reach a point where the level of alcohol will poison off the yeast and you will not be able to convert anymore sugar into alcohol. This point will depend on what type of yeast that you are using. In most cases this will be somewhere below 18% alcohol by volume (ABV).
If you add more sugar to your wine and you get immediate fizzing, it is possible that you are seeing your wine degas from the carbon dioxide that is in solution rather than seeing new fermentation kick off. Use a vinometer to determine your current alcohol level prior to just randomly adding more sugar.
Good luck!
- Anonymous1 decade ago
Yeast converts sugar to alcohol (well, the process is more complicated than that, but that's basically it). When the percentage of alcohol rises to a certain level, it kills the yeast. There may be sugar left over. Adding more will only make the wine sweeter.
In some places they make 'fortified' wine, like port, sherry, and MD 20-20. They add brandy to raise the level of alcohol. Commercial winemakers add brandy because brandy is the alcohol that comes from wine. But you can add vodka or Everclear just as well.
- 1 decade ago
added sugar will not be broken down by the yeast -- instead it will remain sugar making the wine taste like kool-aid