Homemade Wine, Brandy, Whiskey

[Starscream]

Originally Posted by Big Vito

this wont help but my uncle makes the best wine I've tasted

Not helpful, but entertaining.

Originally Posted by Big Vito

on a side note, the English major spelled this wrong

What's the alcohol content on homemade wine? I hear its more potent than store bought.

[Genetic Defect]

Originally Posted by andysutherland

Not helpful, but entertaining.







What's the alcohol content on homemade wine. I hear its more potent than store bought.

depends on the sugar and yeast, could be 14%

[Starscream]

Originally Posted by Big Vito

depends on the sugar and yeast, could be 14%

Higher alcohol content as a result of more yeast or more sugar? Or more of both?

[Starscream]

Been looking at trying this too:

http://www.ehow.com/how_4470898_make...paign=yssp_art

Peach brandy looks interesting.

[Genetic Defect]

Originally Posted by andysutherland

Higher alcohol content as a result of more yeast or more sugar? Or more of both?

more sugar and a strong yeast. lalvin K1V-1116 is an example of a strong yeast that should yield a higher ac

[Mark C]

Originally Posted by andysutherland

Higher alcohol content as a result of more yeast or more sugar? Or more of both?

You need the right type of yeast, not a larger quantity. Aclohol is toxic to yeast, but some strains are more tolerant than others. I think the range is about 12-17% alcohol, with most around 15% max. I know there's one yeast developed for spirits production that can go up to ~20% alcohol.

But to get your alcohol that high you need enough sugar. Most grape juice will not reach those levels unless you add sugar, but that's generally not a good idea 'cause it'll throw off the balance in your wine.

If you're making grape wine, the alcohol content will likely be entirely dependent on the amount of sugar in the grape juice, which is almost entirely dependent on vineyard management and growing conditions. Consequently it'll be very similar to commercial wines from the same region and year (not counting fancy commercial winemaking techniques like reverse osmosis).