Jerry DeAngelis wrote:

We are determined to pick sooner, and to make wines that start
fermentation at 23 -25 Brix if at all possible given weather
considerations, and the picking crews available to us. If successful, I
think we will have fewer worries about stuck fermentations of all types,
wine that is reduced, and wine that is so high in alcohol that a warning
label should be included that says " do not get near an open flame".

I don't think that this long response necessarily answered your
questions, but perhaps it offered a bit of grist for the winemakers
press. I am very interested in other winemakers thoughts about these
high alcohol wines.

Regards

Jerry

I agree with you and Dr. Richard Smart agrees with you. I do not have this
problem with my grapes grown in the Mid Atlantic but sometimes I buy grapes
from the Central Valley of California. I have found that a blend of
Eastern grapes and the Central Valley grapes makes the best wine.