"David J." > wrote in message
. com...
> Ok, now all the pulp is floating on top. I was able to scoop a clear spot
> where I got a less pulpy sample. The gravity of the sample was almost
> 1100
> and I started this batch Saturday. The yeast I used was Pasteur Red
> Star.
> Is this yeast tolerant enough to ferment to these levels or should I
> through
> in some Lalvin just in case. I guess I could just wait a week and see
> where
> the gravity is but I am worried that I wont be able to get the
> fermentation
> started again once it gets to a high ABV. I am really aiming for a dry
> wine.
>
> Am I just worrying to much?
>
> Thanks,
>
> David

Yes, you are probably worrying too much. But that is the nature of being a
new wine maker. It just seems like it should be so complicated but really
it is so easy. Just don't let your worry turn into fiddling with your wine
because that will do more damage than almost anything. Let nature take it's
course. Glad PP could see around your hydrometer problem. I guess I had
just assumed that you were straining your sample. Assuming was my mistake.

Your Red Star Pasture should work out fine I have used in on 14% dry
Dewberry wine. Made a very nice dry wine.

Now that your fruit is floating on top of the must, remember to punch it
down (mix it down) 2 or 3 times a day. Use your hand and squeeze it with
your fingers as you do so. This will get better yield. It is bubbling and
hissing nicely isn't it? When the cap falls (fails to rise) then strain it
to secondary, put an airlock on it and LEAVE IT ALONE. At least until it
finishes fermenting. Don't do any testing or hydrometer measurements or
anything. As long as the hydrometer is working it is doing fine.

Keep us informed. I am interested in how this one comes out.

Ray