Re: Making a wine recipe a little sweeter
It depends. The alcohol produced is dependent on the sugar level, and on the yeast strain. If you use a yeast that has a high alcohol tolerance, it may ferment out any extra added sugar, resulting in a jigher ABV. If the sugar exceeds the alcohol tolerance of the yeast strain chosen, then the wine will be sweeter.
Originally Posted by laketrout
So, you choose your yeast based (in part) on the alcohol level you want, say 12%. Then you choose your SG (sugar) based on whether you want it to ferment dry or sweet.
There are online calculator to help you work it out.
BTW - I am new at this, but I believe my response is accurate.
Last edited by bushpilot; 11-30-2019 at 09:10 PM.
Reason: spelling and grammar
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