Why is everybody calling me Joe these days? :-p

As for the 0.990 vs 1.000 difference, basically, you can think about
it as the table being designed so that instead of using the difference
between the starting and final sg points, you're only using the
starting point. In other words, the table is built with the assumption
that your wine ferments completely to dryness (because that's what PA
means) and gives you the PA values with that assumption.

Pp

On Nov 26, 1:37 pm, jim wrote:
I use this table:http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm
which backs paul and joe's comments.

I have to admit though, I never quite understood how this can be if
0PA is 1.000 and I usually ferment down to around 0.990

Jim

On Nov 26, 8:36 pm, pp wrote:



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- Hide quoted text -

- Show quoted text -