Originally Posted by Graves
Thank you, I have a wineexpert apple reisling that I want to try to boost the alcohol content. I would assume this would make it taste slightly dryer?
No. The amount of yeast has nothing to do with how "dry" a wine will become. Yeast grows in the juice and during fermentation multiplying a thousand fold.
How well the fermentation goes and how it is able to convert all the sugar to CO2 and alcohol is all that is needed to know. Too much sugar and it will never be able to give a dry wine since the EtOH will eventually stunt and kill off the yeast.