AspiringDakini
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- Sep 24, 2015
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Hello. This is the first time I have ever made wine. I am making elderberry and some damson wine. I was told that I could use ordinary baking dry active yeast so that is what I used. I put it all in as instructed and it bubbled for 1 day, then stopped... so I siphoned it, gently reheated it, added more dry active yeast and sugar to my taste, then poured it back into the demijohns. They are in a nice warm place bubbling away lovely now. I want a strong wine. I have been doing research and I am now learning that the wine or champagne yeast will make the wine stronger because the dry active yeast isn't made to survive the stronger alcohol. I have 8 demijohns full of wine so I don't want to throw them out but I don't want them to be weak. I would like a 15-20% alcohol. I want to make them as strong as possible. They have plenty of sugar in them as I like my wine to be sweet. Could I add some champagne or wine yeast to it now to make it stronger or is it too late? Will it spoil the wine or ruin the flavor because I have already added ordinary dry active yeast to it twice already? Please help! Thank you!!!! <3
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