since alcohol is a primary by product of fermentation, the alcohol content
is a function of the available "consumables" available in the wort, the
majority of these digested during primary fermentation. by the time you have
bottled, most of these sugars, etc. are gone assuming that you've given it
adequate conditioning time prior to bottling.

check out "How to Brew" at [url]http://www.howtobrew.com[/url] as a great resource for
home brewing info.

cheers,

bob p

"Richard and Lisa-Jane Rodway" <rmrodway@hypermax.net.au> wrote in message
news:wnuec.1387$IH5.60239@news.optus.net.au...[color=blue]
> How does one increase the volume of alcohol? Is it the brewing sugar at[/color]
the[color=blue]
> start of the brew or is it the sugar in the bottles at bottling time?
>
>[/color]