Fred, I would agree with you but there are a number of kits on the market
now that make wine in the 6-7% range. I have made several of them and they
have no trouble keeping unrefrigerated for at least a year. None have
survived beyond that.

Mike, if you are going to raise the alcohol level, and Fred's comments are
all good, I would draw off some of the existing wine and just add the proper
amount of sugar to it, stirring until dissolved, and then add it back rather
than adding water that would dilute the fruit.

My grandparents had 8 huge mulberry trees, 14-18 in. in diameter whose limbs
all grew together. Us kids would climb from tree to tree eating the mellow
fruit. I wish I had access to them now. ;o(

Ray

"frederick ploegman" > wrote in message
...
>
> "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
>
>