Pushing VinClasse super wine yeast compound to the limit

[redhotitfc]

I just wondered how high I could push the VinClasse super wine yeast compound to the limit?

I was thinking of:

1, Using a clean jug, dissolve 1 kg of sugar into 1 litres of boiling water. Cool then add this to the fermenter.

2, Add cold water until the dj is half full and then shake well.

3, Add spoonful of nutrient.

4, Add yeast to warm water and leave for 10 mins. stir and leave for another 10 mins then add to dj.

5. Top up with cold water and shake. Fit an airlock.

6, after a week add another tsp yeast and 1 kg sugar and ferment until it stops bubbling

7, rack to another dj with a campden tab and stabiliser.

8, Re-fit the air lock and leave to stand for 24 hours.

9, Add finings

10, After clearing rack and then i can to add essences or concentrates.

I am looking for anywhere between 15% to 25%

Is all this possible or is this the wrong was to do this?

Thanks everyone!

 

[bobsbeer]

I would add all the yeast at once with the first half of the sugar. Then drip feed the sugar over a period of days to keep the yeast going. That way they get to acclimatise to the higher alcohol in the must and keep going. Doing it the way you describe will be too much of a shock for the new yeast and kill them off. The yeast colony will expand to suit the available food. So adding more later on has no real effect. But adding the sugar in stages does have a beneficial effect and you will get the highest alcohol content.

 

[redhotitfc]

Thanks bobsbeer.

So for 5 litres just use 1 tsp of yeast and 1kg of sugar. then the next day onwards just add 200g until the second kg had gone? Or should i leave it a few days before i start adding the sugar? Will 1kg be too much to start it off do you think?

Sorry for all the questions. Really a newbie to wine and beer making. Just a few wine/ale kits, WoW and turbo cider to my name.

 

[redhotitfc]

If I'm adding sugar everyday how can I judge the alcohol strength? Not sure on this one.

 

You could always by pass the fermentating process altogether and move straight to turps :rofl:

 

[bobsbeer]

You will need to add all the sugar added. It's not a complicated process. But you need to add up all the sugar added to the must to give you a sugar per lt. Once you have that figure, divide that by 19 to give you a rough ABV.