The Wine Making Guy » Wine Kits

How Can I Increase The Alcohol Content?

Scott "The Wine Making Guy" — Mon, 06 Apr 2009 19:27:29 +0000

I received an email the other day asking what kind of sugar was needed to increase the alcohol content of a typical wine to 13 or 14% and I thought this would make a great blog post!

So if you’re interested in learning how you can increase the alcohol content of your wine read on!

What you’ll want to use is corn sugar, which you can buy from your local wine making supply shop.

Incidentally – if you’re into making your own beer you can use it also to carbonate your beer in the bottle (so it has multiple uses).

To increase your alcohol level you typically would do this as part of the primary fermentation and it is called “chaptalization” and is a common practice when making port or other fortified wines to increase the alcohol content.

Basically you let your primary fermentation happen and once the S.G. reduces to the point when you would rack to your secondary you add the sugar to your wine must (in the primary) so that you can reenergize the yeast to produce more alcohol (typically adds another 3 or 4 %).

So in essence you are doing your primary fermentation twice before you transfer your wine must to your secondary.

I followed this procedure when I made a chocolate raspberry port kit from Winexpert and I can tell you it definitely works.

To help you all further I tracked down some online instructions from Winexpert for one of their port kits and this should point you in the right direction if you wanted to give it a try.

Wineexpert Downloadable Wine Kit Instructions:

Try it and let me know how it goes!

- Scott “The Wine Making Guy”

P.S. To find out how you can easily calculate the alcohol of your wine read “Easiest Way To Calculate The Alcohol Content Of Your Wine”

P.S.S. He was also curious if the extra alcohol affected the taste and if so how. Would love to hear your comments on this!

P.S.S.S. Be sure to read the follow up post “Follow Up Warning To Increasing The Alcohol Level In Your Wine“

How To Make Wine: The Essential Ingredients Explained

Scott "The Wine Making Guy" — Mon, 05 Jan 2009 01:21:17 +0000

I’ve received numerous requests from people asking to explain what the main ingredients/chemicals used in wine making are and why they’re used.

Here’s a quick video I shot today that will give you some good insight into why we use things like:

Bentonite
Potassium Metabisulphite
Potassium Sorbate
Isinglass
Yeast Nutrient
Pectic Enzyme
Acid Blend
Campden Tablets
Sanitol

So if you’ve always wanted to know what each was used for check out the video below!

You can find this video on YouTube, Yahoo, Metacafe, Google and Veoh

As always, your comments are welcome!

- Scott “The Wine Making Guy”

How To Make Wine: Easiest Way To Sink A Grape Skin Bag

Scott "The Wine Making Guy" — Mon, 26 May 2008 04:37:24 +0000

When you make wine using either a premium wine kit or from scratch, you often add grape/fruit skins to your wine must during the primary fermentation. This winemaking video shows you the best way to ensure you get the most out of your fruit skins.

The Absolute Easiest Way To Remove The Cap From A Wine Kit Bag

Scott "The Wine Making Guy" — Sun, 13 Apr 2008 22:32:27 +0000

Ever had difficulty opening one of those wine kit bags?

This video will show you a tool that will make this finger nail breaking task so much easier!

Prawn Wine Anyone? Proof That You Can Make Wine Out Of Just About Anything!

Scott "The Wine Making Guy" — Thu, 24 Jan 2008 05:05:04 +0000

One of the things I love about helping people with their wine making is hearing about all of the crazy things people make wine out of! I guess I’m a “traditionalist” though as I typically make wine from wine kits and fresh fruit.

For example, I currently have the following wine kits from Winexperts on the go:

Piesporter (Vintner’s Reserve)
Pinot Noir (Vintner’s Reserve)
Napa Valley Stag’s Leap District Merlot (Estate Series)(my wife and I are big fans of Stag’s Leap Artemis, which is a Cabernet Sauvignon so we thought this kit would be interesting to try – cost us $150 though so BETTER be good … ).You can view the PDF for this one by clicking here.
Chocolate Raspberry Port (Limited Edition)(one of my readers has made this kit as well and said it was a big hit at Christmas)

On the fruit side I currently have on the go:

Blueberry Wine
Crabapple Wine

I have also completed a batch of Canadian Wheat Ale, which is quite tasty (need to tone down the carbonation though) and have a Mexican style beer waiting for it’s turn as well.

So needless to say, our house has been a perpetual “fermentation zone” for quite some time now.

In any event, I figured the wines that I make are pretty much what everyone else makes and man was I wrong!

In fact, it wasn’t until a couple of years ago that I discovered that people actually make wine out of “non-grape” fruit as well. My ski patrol friend Brian, for example, loves making wine from rhubarb, choke cherries and raspberries and this is mainly because he both loves the wine he can produce and he gets his fruit for free (not a bad deal).

Then there were the wines made from fruits I’ve never heard of including:

Pomerac
Otaheite Apple (Pomarosa, Malacca Apple, Plum Rose)
Samarangense

Next, there was Rob who emailed me today and mentioned that he was making wine from Ribena. Well … I guess all you need is sugar right?

There’s Peter from the UK who loves to make wine from Beetroot (claims it went over quite nicely).

>> By the way, he sent me the recipe if you’d like it. You can contact me by going to www.AllWineMaking.com/Contactus.html

Then there’s Ian (also from the UK) who I think gets the award for pushing the wine making limits with his wine made from:

Tomatoes
Coconuts (ok … this one doesn’t sound toooo bad)
Sycamore (maple)
Prawns (yes … that’s right … prawns … as in … shrimp)

Don’t believe me that you can make wine from prawns? Here’s Ian’s recipe and I double dare ya to try it!

“You have to cook and blend 1lb of prawns in with flour, I found that half a banana helped with them . Get it to room temperature, add 2 lbs of sugar, leave them for a few days and then add the yeast. ” -> He did admit though that it took him a few tries to “get it just right”

I could go on with a bunch more entertaining wine recipes that I’ve heard but I’ll spare you the details.

It goes to show you though that once you feel you have your wine making skills honed and under control that you shouldn’t just limit yourself to just one style of wine as you never know what new and exciting flavours are waiting for you just around the corner.

It’s just a matter of getting out of your comfort zone and trying something completely different.

Now get out there and make some wine damn it!

To your wine making,

Scott
www.AllWineMaking.com