Pat Kennedy wrote:
> I am concerned about the method of introducing this sugar as I do not wish
> to contaminate the wine. I also question the need for the extra sugar as
> my starting sg. was 1.088. If I ferment down to .990 I think my alcohol
> content will only be about 9 1/2 %. Is that correct? I am not concerned
> as much about the alcohol content as I am that the alcohol level will
> permit long term storage.
>

No, that's not correct. You're looking at about 12% alcohol for those
numbers.

Pp