"Michael Thompson" > wrote in message
om...

<snip>..................

> QUESTIONS:
>
> 3. Is it possible that an SG of 1.060 is too high for the yeast?
>
> Mike T.
>

<snip>.............

No. In fact this is much too low !! In order for a wine to keep
without refridgeration, the end alcohol should be at _least_9%ABV.
1.060 will only produce ~7.8%ABV. Suggest you bring the SG up
to about 1.075 at least. This will give you about 9.9%ABV and
allow a little lee way in case you add something later that might
dilute the wine (like sweetener).

If it has already started to ferment, just add 6 ounces of sugar *per
US gallon* to make this adjustment. HTH