Hi Fred,

My feeling is alcohol levels reached upwards of 14%, which hindered
further fermentation. Needless to say, the wine is fully dry and in great
shape!

Thanks for your reply and all the best,

-Paul

"frederick ploegman" > wrote in message
...
> Paul
>
> Sorry. I would normally expect such a wine to have an end SG
> reading of 0.988 rather than 0.998.
>
> Frederick
>
>
> "Paul S. Remington" > wrote in message
> m...
> > Hello Fred and thank you for the reply. Ray was the only one to reply
> > who might help determine the error in my calculations. Hopefully I'll
> > figure out what I did wrong.
> >
> > Thanks also on the assessment of my wine. Although I'm happy to
> > report that my wine most definitely isn't stuck. Clinitest shows it's
> > bone dry, as do taste tests. Taste tests reveal a strong alcoholic
> > snap, reminiscent of a Washington state wine called Duck Pond, which
> > is about 14.5%. Dextrose additions raised Brix to 24 at start of
> > fermentation, so those yeasties had a lot to feed upon! I'd be
> > shocked if this were at the levels of my 2002 Seyval, which is at
> > about 12.5%.
> >
> > I used Enoferm CY-3079 yeast, which is good up to about 14%
> > alcohol with decent temperature tolerance. Used Lallemand Go-Ferm
> > nutrient through primary and Fermaid-K nutrient after an eight Brix
> > drop. Also put it through ML fermentation using Enoferm Alpha
> > (Oenococcus oeni). Chromatography tests show ML fermentation
> > completed properly. It's in its eighth month storage on 10oz of
> > Stavin medium+ oak and I have to say with pride, it tastes damn
> > good!!! Creamy mouthfeel, slight hint of butter, nutty and complex
> > character, and the oak has integrated well over the entire flavor
> > profile. Can't wait to bottle the stuff and begin enjoying it, but
> > that won't happen until January or February 2005. Gotta fine and cold
> > stabilize first.
> >
> > And I have to thank many of you in this newsgroup for coaching me
> > through various questions and issues. Mostly our resident Chardonnay
> > expert, Tom S.
> >
> > Cheers All!
> >
> > -Paul
> >
> > "frederick ploegman" > wrote in message
> >...
> > > "Paul S. Remington" > wrote in message
> > > om...
> > > > "Ray" > wrote:
> > > > <Snip!>
> > > > > The calculation I use is that published by Duncan and Acton in
> > > Progressive
> > > > > Winemaking.
> > > > > PA = (G begining - G ending) / F
> > > > > Where
> > > > > G = 1000 * (SG - 1) = gravity
> > > > > and
> > > > > F = 7.75 - 3*(G begining - 7) / 800
> > > > <Snip!>
> > > >
> > > > Hello Ray, et al.,
> > > >
> > > > I ran my numbers for a Chardonnay in long-term aging to see what PA
> > > > the formula above reports. I must be doing something wrong because
> > > > the answer I'm getting is an impossible PA. Can someone run-through
> > > > how they're determining the answer based on my SG? Either the
formula
> > > > is wrong or I'm wrong. Considering what I do for a living, I lean
on
> > > > the latter; I'm NOT a mathematician! Rather, I was a Liberal Arts
> > > > major. :-)
> > > >
> > > > Beginning SG: 1.098
> > > > Ending SG: .998
> > > >
> > > > The final alcohol rating I calculated with a hydrometer after
> > > > fermentation completed was 13.75%.
> > > >
> > > > Much appreciated, gentleman!
> > > >
> > > > -Paul
> > >
> > > Hi Paul
> > >
> > > I'm not a mathematician either, so I will let those guys answer that
> part
> > > of your post. Hydrometers and "standard" charts haven't changed in
> > > my (long) life time, so I will continue to believe that they are the
> best
> > > that "science" has been able to come up with (so far).
> > >
> > > Here is how I would evaluate your wine:
> > >
> > > Your ferment got stuck. You have about 2% residual sugar and your
> > > alcohol is about 12.4%abv. I would not trust this wine to remain
> > > stable in the bottle with this much remaining sugar in it.
> > >
> > > I would taste it to confirm the presences of sugar and then test it
with
> > > clinitest to try to determine how much. If more than 0.5%RS, I would
> > > stabilize by raising SO2 to not less than 0.83ppm molecular and add
> > > enough sorbate to insure stability.
> > >
> > > OTOH - You might decide you want to force it to go dry. To do this
> > > with this much alcohol already present will be troublesome. Use a
> > > very high alcohol tolerant yeast such as P. Cuvee (PdM) etc, and a
> > > slow "doubling" procedure to let the yeast get used to the high
> > > alcohol content. HTH
> > >
> > > Frederick
>
>