BVC - wines

[Hugh Niewoehner]

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.

Regards,
	Damon
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