why does the wine have strong alcohol taste

[sendsid]

I made a little brewing jar of fruit and sugar to try if my first wine will work. After 10 days i opened it and it still had a yeast smell. Next day I opened it to see if it taste okay (C02 came out as soon as I opened it ) when I tasted it, it had high alcohol level similar to a 30% vodka. Does that mean my wine have a big alcohol percentage in it because I added so much fruit and suger?

Ingredient:

1/3 Apple & dry sweet mulberry.
1/3 sugar
2/3 water
In a 2 pound container.

added yeast on top and an airlock.

It taste good "sweet".

The whole jar is 2 pounds, I wanted to try a little before doing the big stuff.

[shrekfx]

Originally Posted by sendsid

I made a little brewing jar of fruit and sugar to try if my first wine will work. After 10 days i opened it and it still had a yeast smell. Next day I opened it to see if it taste okay (C02 came out as soon as I opened it ) when I tasted it, it had high alcohol level similar to a 30% vodka. Does that mean my wine have a big alcohol percentage in it because I added so much fruit and suger?

Ingredient:

1/3 Apple & dry sweet mulberry.
1/3 sugar
2/3 water
In a 2 pound container.

added yeast on top and an airlock.

It taste good "sweet".

Well i've never done wine, but i know with most alcoholic stuff when you ferment, you want to wait a bit till its fully done cuz you can risk contaminants. And I've read some where that you want to rack wine to a secondary.. I have no idea why. But its hard to say what the ABV is with out gravity readings and stuff.

[sanders5x]

Did you measure your starting and finishing gravities to check if it has 30% abv? If you didn't, I am guessing that the wine yeast(what kind did you use?) fermented too warm and leads to a strong warming sensation like high alcohol would. aka the rocket fuel taste. Your recipie is kind of hard to follow without any units on it, is it in pounds or kilos?
Hope that helps, and welcome to the forum!

[sanders5x]

Also most wines finish dry and then the yeast are killed off and the wine is backsweetend. If yours is tasting sweet, I am guessing that it is not done fermenting. I would let it go a good week.