One of the things I have been think about as of late with brewing is the levels of alcohol in my brews. How do I get them to the highest levels while keeping the integrity of the brew.
I do rely a great deal on my friend Larri. She is unbelievably knowledgeable about brewing. Here is what she told me about how to raise the levels of alcohol yet keep the integrity of the brews:
For Beer:
For beer, if you want to help raise the levels of alcohol, you need to add extra sugar during the creation of the wort. This will provide an extra boost to the fermentation. You can also add sugar to the secondary fermentation as well. if you would like.
For Wine/Mead:
For Wine and meads you can add sugar directly to the brew just before racking the wine and mead. I have taken a lesson from Larri and rack my wines and meads each month. So this would really give an extra boost each month to the yeast so that the levels of alcohol will rise.
Armed with this knowledge I will be giving some major boosts to my wines and meads during the re-racking in a few weeks.
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