> 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