I use this table: http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm
which backs paul and joe's comments.

I have to admit though, I never quite understood how this can be if
0PA is 1.000 and I usually ferment down to around 0.990

Jim

On Nov 26, 8:36 pm, pp > wrote:
> On Nov 26, 11:46 am, "Paul E. Lehmann" > wrote:
>
>
>
> > Joe Sallustio wrote:
>
> > >> 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
>
> > Joe, are you sure of that? I quick check on my
> > program shows 1.115 SG to be equivalent to 15.78
> > Brix and the PA to be 15.78- Hide quoted text -
>
> > - Show quoted text -
>
> Same here - don't have the tables on me but last couple of years we
> got some Zin and Petite Sirah grapes that were over 1.130. I remember
> checking the PA on those and even that was definitely under 20% - not
> that we fermented them that way!
>
> Pp