It is not just chemistry. It is also biology. The strain of the yeast that you use matters. Some strains are more alcohol tolerant. The reason why yeast will stop fermenting the sugar is because most of them will die at a certain level of alcohol. So no matter how much sugar you add to your wine and no matter how long you wait, your wine cannot go above a certain level of alcohol. Use the yeast strain that can tolerate a higher level of alcohol and you will get a higher level of alcohol in your wine.
Bread yeast makes amazing wines but don't expect much above 12% on a good strong fermentation. A champagne yeast bred specifically for that can convert up to 21% ABV% Yeast operate in their own shit. Some get triggered and die from ranting about work conditions while the more stoic yeast get on with the job. The best thing to make the brew stronger is to add yeast nutrient. Bolsters their performance and they love eating themselves so dead inactive yeast is perfect. If you want more alcohol have another glass. I've just made a 15% ginger and rhubarb mead. I used honey instead of sugar for a better alcoholic experience.
Explain a dry 11% verses a sweet 16%.. Yeast are like race horses. Lots of different pedigrees. If all the fermentable sugars are converted to alcohol then it will be dry. But if at that point the yeast have hit their tolerance of working and living in thier own excrement, with remaining sugars unable to convert then some sweetness will be noted. However some pitched wines will go fully dry and will be backsweetened and pasterised before bottling. Read the label or know the specific gravitational readings during fermentation to calculate the ABV %
It is not just chemistry. It is also biology. The strain of the yeast that you use matters. Some strains are more alcohol tolerant. The reason why yeast will stop fermenting the sugar is because most of them will die at a certain level of alcohol. So no matter how much sugar you add to your wine and no matter how long you wait, your wine cannot go above a certain level of alcohol. Use the yeast strain that can tolerate a higher level of alcohol and you will get a higher level of alcohol in your wine.
I knew someone was going to.. If not I was about to.
yes that's what makes wine, it doesn't answer the title, what makes it stronger
I know this a whole year later but fr bruh
Its been 3 years but ur damn right
The wine yeast is the issue. Wake up people
Bread yeast makes amazing wines but don't expect much above 12% on a good strong fermentation.
A champagne yeast bred specifically for that can convert up to 21% ABV%
Yeast operate in their own shit. Some get triggered and die from ranting about work conditions while the more stoic yeast get on with the job.
The best thing to make the brew stronger is to add yeast nutrient. Bolsters their performance and they love eating themselves so dead inactive yeast is perfect.
If you want more alcohol have another glass.
I've just made a 15% ginger and rhubarb mead. I used honey instead of sugar for a better alcoholic experience.
Explain a dry 11% verses a sweet 16%..
Yeast are like race horses. Lots of different pedigrees.
If all the fermentable sugars are converted to alcohol then it will be dry. But if at that point the yeast have hit their tolerance of working and living in thier own excrement, with remaining sugars unable to convert then some sweetness will be noted. However some pitched wines will go fully dry and will be backsweetened and pasterised before bottling.
Read the label or know the specific gravitational readings during fermentation to calculate the ABV %
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I like my women sweet, the dry ones are boring.
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