I agree on the champagne yeast. It is alcohol tolerant up to perhaps
18%.

If all you are looking for is high alcohol, try the turbo yeast made
for home distillilation. It's VERY alcohol tolerant.

Don't expect a smooth wine if you jack up the alcohol content, though.
It will have a bite that doesn't belong to wines.

Donald

On Thu, 5 Dec 2013 22:55:22 -0800 (PST), dncswclds
> wrote:

>On Monday, February 4, 2013 9:59:42 AM UTC-8, Dave West wrote:
>> Novice has started making ginger beer using this on-line recipe.
>>
>>
>> I would like to increase the alcohol content slightly, so just as a rough
>>
>> guide; what would likely be the most sugar I could add per litre at the
>>
>> onset of the process, without the fermentation process choking up?
>
>
>The $85c Champaign yeast to start a batch of "hooch" is a by far better investment than the bakers yeast. Experience has taught me many lessons