How To Make Wine Stronger

Have you ever found yourself enjoying a glass of wine, only to wish it had a bit more kick? Maybe you’re looking to enhance the flavor profile and alcohol content of your homemade wine. In …

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Have you ever found yourself enjoying a glass of wine, only to wish it had a bit more kick? Maybe you’re looking to enhance the flavor profile and alcohol content of your homemade wine. In this article, I’ll share some tips and techniques to help you make wine stronger, elevating its depth and intensity. As an avid wine enthusiast and amateur winemaker, I’ve experimented with various methods to achieve the perfect balance of strength and flavor in my wines.

Choosing the Right Grapes

When it comes to making wine stronger, the grape varietal you choose plays a crucial role. Opt for grapes with high sugar content, such as Zinfandel, Syrah, or Muscat. These varieties provide ample natural sugars for the fermentation process, which in turn contributes to a higher alcohol content in the finished wine.

Managing Sugar Levels

In winemaking, the amount of sugar present in the grape juice directly impacts the alcohol content of the wine. To boost the strength of your wine, consider adjusting the sugar levels during the fermentation process. This can be achieved through techniques like chaptalization, where additional sugar is added to the grape must before fermentation begins. Keep in mind that precise measurements and careful monitoring are essential to prevent the wine from becoming excessively sweet.

Yeast Selection

The choice of yeast strain used for fermentation can significantly influence the final alcohol content and flavor profile of the wine. For those seeking to elevate the strength of their wine, selecting a yeast known for its high alcohol tolerance, such as Lalvin EC-1118 or Red Star Premier Blanc, can yield more robust results. These yeast strains are capable of fermenting to higher alcohol levels compared to standard wine yeasts.

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Extended Maceration

During the winemaking process, extended maceration involves leaving the grape skins in contact with the fermenting wine for a longer period. This technique, commonly practiced in red wine production, can intensify both the color and tannins in the wine, resulting in a fuller-bodied and potentially stronger end product. However, it’s important to carefully monitor the wine during maceration to avoid extracting an excess of harsh tannins, which could overpower the overall flavor.


For those looking to make fortified wines, fortification with a neutral grape spirit, such as brandy, can significantly increase the alcohol content while also adding complexity to the wine. Fortified wines, like Port or Sherry, are revered for their rich flavors and higher alcohol levels, making them ideal choices for those seeking stronger wine options.


Enhancing the strength of wine involves a careful balance of art and science. By considering factors such as grape selection, sugar management, yeast choice, and specialized techniques like extended maceration and fortification, it’s possible to craft wines with a heightened intensity and depth of character. As you embark on your journey to make wine stronger, don’t forget to embrace experimentation and enjoy the process of creating wines that truly reflect your personal preferences and tastes.

John has been a hobbyist winemaker for several years, with a few friends who are winery owners. He writes mostly about winemaking topics for newer home vintners.
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