In message >, Saul_Sabia
> writes
>it can't be as easy as simply sugaring up to a potential alcohol level of
>18% (checking with ye hydrometer) and being relatively sterile about
>it.... is it?

Yup, it can be...

>
>my first and only batch successfully completed so far is 12.5%, and i
>consider that to be divine intervention. does anyone have any specific
>tips to achieve that higher alcohol percentage (is it really just being
>sterile and adding more sugar?),

Choose yourself a yeast that's tolerant of high alcohol concentrations
to start with (another poster will surely be along in a few minutes with
the specifics). Start off with sufficient sugar to get you up to about
16% PA; make sure the brew is at a sufficient temperature, and with
enough nutrients and vitamins to maintain a strong fermentation. When
the S.G. gets down to about 1000, draw off enough of the must to
dissolve sugar in, add 2-3 ounces of sugar per gallon, make sure it's
dissolved, and throw it back in to the ferment. Stir it.

That amount of sugar/gallon will probably raise the SG to 1005 or 1010.
Keep an eye on it over the next day or so; when it gets down to 1000
again, repeat the process, and keep repeating it until you get bored, or
the whole thing grinds to a halt.

<irony> Shortly before it does </irony>, rack it in to the secondaries,
and fit airlocks.

Adding only a small amount of sugar each time helps reduce the chances
of a stuck and over-sweet batch of wine.

Though I'm not entirely certain (vide the other threads about the
difficulties of calculating % alcohol, for starters), I did a batch of
crab apple last autumn, which I think got up to about 22%

>or is it really worth it? does it take away from the flavor too much?

Now that is a far more pertinent question! The times when I just wish to
have a pleasant glass of wine far outnumber the times when I wish to get
completely hammered as rapidly as possible. But it's still nice to have
the option.

cheers,
robin
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