No issue with the brix, 22.8 Brix should get you around 12.5% alcohol. The
acid level, however, is too low for a white wine. I suggest double-checking
the acid and then adding tartaric acid to get somewhere between 7 and 8 g/L.
As far as sulfite is concerned, many juice sources add some sulfite to the
juice already so you may not need to add any. A dose of 30-60ppm is "wise"
in my opinion for whites. Of course, you still should adjust to 30-40ppm
prior to bottling. I wouldn't be concerned about acetaldehyde, just follow
good white winemaking practices. Full containers and minimal air contact
after your first racking. Regarding, 1116 yeast, this is a very good clean
fermenting yeast for whites.

CHEERS!

Aaron

"Galileo" > wrote in message
om...
> Hello All,
>
> I just defrosted a pail of Gewurz juice from Columbia Gorge, WA and
> here are the numbers
>
> Brix, 22.8
> TA, 5.2 g/l
> pH 3.37
>
> Unfortunately due to my poor planning I could not get Cote De Blanc
> for this and I am using Lavlin 1116 instead.
>
> Assuming this ferments to 0.990, this is a PA of something like 13.5%
>
> I would like to make about half dry and half off-dry and I am a little
> concerned about the alcohol level. Any suggestions on how to proceed?
>
> Also, from my fruit wine making experience I always sulfite when
> making the starter and pitch 12-24 hours later. Is this initial dose
> of sulfite really necessary for healthy fruit? Is there anything
> wrong with waiting to add it until after alcoholic fermentation? I
> recall reading that sulfites prevent the yeast from metabolizing
> acetaldehyde to alcohol. Since acetaldehyde is a fault would it not
> be better to add the sulfites once the fermentation is complete?
>
> Thanks for the advice,
> -Galileo