BVC - wines
hughn at ssd.fsi.com
Mon Nov 2 05:59:34 PST 1998
Pug Bainter wrote:
> Christina (magdlena at texas.net) said something that sounded like:
> > What range of alcohol percentages are y'all getting in your wines
> > and cysers? Curious minds are curious.
> The batches the Guild and myself have done range from 11% to 24%.
This has been the range for my wines as well. <And pretty well covers
the "normal" range of non-commercially produced wines.> Typically I'll
start the must with a target of 13% (as determined by hydrometer).
Adjustments upward can be carried out after the primary once the yeast
colony is well established.
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