Yes, you can add sugar to your wine or cider in small amounts. At some point the yeast will produce enough alcohol to kill themselves, Around 13-14% ABV. At that point you're no longer feeding the yeast, your sweetening your brew. When the yeast bubbles slow and or stop, stop adding sugar.
make the wine as you would normally, then drop the temperature of the carboy(demijohn) and add metabisulphite - its a preservative - and these will prevent any yeast cells within the mix from consuming any sugar or sweetener you add. the sweetener is the last ingredient to be added, usually as a syrup.
So that the yeast has food to grow.
The yeast would eventually starve and die.
Too much sugar will act against the yeast, so if you add too much sugar you will have a lower alcohol halt. Homemade wine does use yeast, only beer does
The sugar is needed as food for the yeast. The yeast gives off carbon dioxide as it digests the sugar. The carbon dioxide could be used to inflate the balloon. Without the sugar, the yeast remains dormant and does not give off carbon dioxide.
yes, it is not activated until you add water and sugar
when sugar and yeast is added to dough the dough literally comes up or blows itself a little big. That is why buns are so bulky
its allready cooked to release the sugar ,,just add yeast ,water,yeast likes to be warm...
Yeast consumes sugar and expels gas. It is this gas that causes bread to rise. Yeast also consumes sugar and produces alcohol during fermentation. So, if you're trying to make wine and there is no yeast on the grapes, and you don't add any, there is no fermentation.
it can be used becase if you add water you will see the yeast and the bubbling stuff you know
There is no sugar in yeast because it is a living organism and living organisms don't need sugar.
Yeast will respire the sugar causing the yeast to give off Carbon Dioxide.