On Nov 26, 11:46 am, "Paul E. Lehmann" wrote:
Joe Sallustio wrote:

Hi. Is there a special starter I should use to
re-start this? Room temperature shouldn't be
an issue - it's being kept in my pantry so it
is always warm enough.

Steve's post already gave you great advice and
the correct value of
'potential alcohol' for 1.100SG. (My tables
came from NBS so I know
they are right.) The only thing I would expand
on is the amount of
time to give it to get going. Starters need to
get going really well
before you add them to the total volume. I
keep doubling the volume of the starter and let
it get back to fermenting strongly.

13% ABV for an apple wine might be a little
heavy duty; if this died at around 9 or 10 % I
might be happy with that. I show that as 1.022
to 1.029 S.G.

bobdrob,
I show 1.115 as 19.3 % ABV; I have the book at
home that probably
takes them higher; I have spreadsheet I made on
my work PC. I can email you the spreadsheet.

Joe

Joe, are you sure of that? I quick check on my
program shows 1.115 SG to be equivalent to 15.78
Brix and the PA to be 15.78- Hide quoted text -

- Show quoted text -

Same here - don't have the tables on me but last couple of years we
got some Zin and Petite Sirah grapes that were over 1.130. I remember
checking the PA on those and even that was definitely under 20% - not
that we fermented them that way!

Pp