my lexdyksic abinility to dear a dryhometer notwithstanding, i'd appreciate
a copy of that spreadsheet. thanks joe!



"Joe Sallustio" wrote in message
...

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