my lexdyksic abinility to dear a dryhometer notwithstanding, i'd appreciate
a copy of that spreadsheet. thanks joe!



"Joe Sallustio" > wrote in message
...
>
>> 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