When the alcohol is that high, what's your strategy with ML? I've got a
Petit Sirah this year that's around 16% and the ML seems stuck midway.
I've tried to restart it with the Hansen strain that should work for
high alcohol (CH16?) but no luck so far.

Thx,

Pp

Greg Boyd wrote:
Jerry , we had or Cab come out at 16.9 also , and our petite sirah
come out
at 16.6 .
High alcohol , but yet it is still balanced and what a fruit bomb it
is . In
oak now and getting better every week .
Greg
"Jerry DeAngelis" wrote in message
ink.net...
Pp

I use both of Margolit's books, and do use his equation when
looking for
a ball park expectation of PA.

As an aside, our Cabernet Sauvignon alcohol this year is 16.59%.
That
was a shocker. For those who are interested, it was fermented
using ICV
D21 yeast.

Regards

Jerry