using coopers dry yeast to make fruit wine...thats rite i said it!

[shanek7]

Okay so this may sound crazy but i just brewed up two seperate batches of fruit wine and im wondering if anyone else has had success doing this. i made a peach and orange wine mixed with dextrose and then a cranberry orange and raisins mixed with dextrose. They both have a potential alcohol percent of 9%.

 

Im also hoping that the yeast will leave behind some residual sugars so that it will be sweet. just like when i brew an ale coopers extract beer with the same yeast it ferments and then stops and leaves behind some sugar for extra sweetness. do you think the same effect will happen with my wine? also how does the yeast do this? how does it ferment a bunch of sugar and then the yeast say "okay were almost outta sugar its time to stop fermenting".

 

Also if anyones interested in the alcohol tolerance of the coopers dry yeast, i just got an email from coopers indicatinv that they have brewed beers up to 13%!!