On Dec 13, 9:53 am, Joe Sallustio wrote:
Also, if the sugar level in the grapes is high, D47 might have a hard
time finishing to dryness - I think it's rated to max 14% alcohol,
while most of the "designer" red yeast go up to 16%. I know of people
who throw in some EC1118 around sg 1.010 or so, so you might want to
consider that if you are in a high sugar scenario.

I was thinking the same thing; I have noticed most of my wines made
with D47 never quite got to dryness, they stopped at 0.4% RS. I
actually went back to EC1118 this year. At minimum, I would make sure
you keep the must above 70F to get it going really well, that could
avoid it sticking. D47 is a good strain; don't take this wrong.

Joe

I brought the sugar down from around 27 brix to 24-24.5 brix using
acidulated water. The ferment is at around 24 - 25 degree celcius (77
degrees F) and is strong. I'll watch it and pitch 1118 if it doesn't
get all the way to dryness.

Thanks for all your comments.