Some winemakers might add water. I don't. I make it with 15% alchohol.
A Cab that ripe tastes pretty good dry. I would make sure the PH
starts at least 3.5 or below or it might end up flabby. I would assume
your dealing with a Ph of at least 3.8 or above.

Bob

wrote:
> bringing it to dryness? If the potential alcohol level of 26brix is
> almost 15% alcohol, should I be careful to not make the wine too
> strong? Any thoughts? I just crushed today and I'm looking to start
> the fermentation in the next 24 hrs or so.
> thanks