We had a 16.4% Zin a few weeks ago- aged 4 years and was excellent. Go
for broke!

wrote:
> 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