View Full Version : increasing the alcool level

12-02-2011, 03:24 AM
the fermentation with s. cerevisiae is almost over and the % of alcool should have reached about 12%.
I am planning to increase the alcool volume by using s. Bayanus.

When should i add it?
should i rack first and then i add the s.Bayanus?
Or should i add it during the last stage of fermentations with s. cerevisiae?
Should i add also nutrients again?


Chevette Girl
12-02-2011, 12:37 PM
Before we can give you useful suggestions, what was your original recipe, which specific yeast did you use and what is the specific gravity at? The only reason a strain like K1-V1116 (a cerevisae strain) should be able to hit 16-18% if well managed and has enough sugar, and adding a different strain of yeast won't increase the alcohol volume unless there's enough sugar left in the must for them to convert to alcohol.

12-03-2011, 01:21 PM
Additional to CG's comment, there is also the issue of whether it will just ferment or not.....

I suspect that you'd have to treat it as a "stuck ferment".

The existing alcohol content is likely to stop it unless you do..
It may be better to just finish it off as it is and then fortify it with brandy or maybe grappa or something like that......