Re-Sugaring? Re-Yeasting?

[Ye_Old_Shiner]

Hello again people.


At the moment I'm making a mash of wheat, rye and sugar, currently fermenting in my airing cuboard. I added one packet of yeast to the wash and left it for about 4 days till the froth went down. From then on i've been adding more yeast and lots more sugar to boost the alc%.

Anyone else do this? I'm basically trying to get it as high as possible.

I also added 'Wheatabix' to the wash. It a cerial containing mostly wheat and molasses.

[furball]

Once you have a viable mash working, the continued addition of yeast is unnecessary. The addition of sugar is okay, up to a certain point. Once you start to exceed a certain specific gravity or alcohol % per volume then the yeast is going to go dormant.
If you leave a good amount of slurry in the bottom of your fermentor when you go to distill, then you can use this as your next starter culture.

Furball

[Ye_Old_Shiner]

Thanks.


The reason I was doing it was because the last batch I made turned out pretty low %. I'm now sure it was because I didn't put enough sugar in.