wine making sugar

By · Tuesday, December 16th, 2008

wine making sugar
Wine making in an easier way?

I came before and the results were good. I've been looking at ways to make the yeast to turn over my sugar alcohol. Can someone explain this in a way I understand it? I'm not trying to win a prize for the best wine of the year! Any other suggestions will be appreciated! Thanks!

One of two things is probably happening here: 1) you may not have enough sugar in the juice to begin with, 2) may not have yeasts that are able to survive high levels of alcohol sufficient to convert all of its sugar into alcohol. If the grapes were ripe enough to begin with then probably not naturally contain enough sugar to make a wine alcohol high. Go online to a store for wine making or unit one if you have a close and buy a hydrometer (should only cost around $ 10). The hydrometer is a glass measuring instrument that looks a little as a thermometer. You just place the fat end down any container that is going to make its fermentation or some type of small jar test. The hydrometer floating in the liquid and simply read the number on the hydrometer at any level of grape juice on the side reach it. To make a wine that will end up being around 12.5% – 13.0% alcohol (pretty standard for table wine) wants to read in about 1,100 when you add the yeast. If less than that, add sugar a little at a time for juice, mix well and measure again. Repeat this process until you reach the reading of 1,100. The next step is to make sure you are using a yeast designed to make wine. One packet of yeast should only be about a dollar and that is enough yeast to make up to 5 gallons of wine. Any good wine yeast should be tolerant alcohol enough to eat all the sugar in the juice and bring their weight up to 1,000 or less, which means you must enter the% 12-13% level of alcohol is going for. Just make sure you do not try to use a yeast is not designed to make wine. Many other types of yeast will only reach 5% to 6% alcohol 0r and then they will die. Wine must be at least 9% alcohol by volume in order to resist to spoil, so it should be lower than would target.

Wine Making: Finishing Slow Wine Fermentations

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